Recipe(tried): Chicken and Stuffing Casserole

8 boneless, skinless chicken breasts
8 thin slices of Swiss cheese
8 ounce can of sliced mushrooms
1 can cream of mushroom soup
1/4 cup of dry white wine
1-6 ounce box of Stove Top Stuffing, chicken flavor
1 stick butter, melted

Preheat oven to 350-degrees.

Butter a 13 x 9-inch pan. Lay chicken breasts on bottom of pan. Put a layer of Swiss cheese on top of chicken breasts, layer mushrooms on top of the Swiss cheese. Combine soup and dry white wine. Spoon over top of casserole. Combine dry stuffing mix (season packet and dry stuffing), sprinkle over top of casserole. Drizzle melted butter over top of stuffing. Bake uncovered for one hour at 350-degrees. Do not overbake.