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4 whole chicken breast, boned
and skinned
8 (4 x 4-inch) slices Swiss
1 (10 3/4 oz.) can cream of
chicken soup, undiluted
1 c. seasoned stuffing mix,
1/4 c. butter or margarine,
3/4 c. white wine

Cut chicken in large chunks and arrange in lightly
greased 13 x 9 x 2-inch baking dish. Top with cheese slices.
Combine soup and wine, stirring well. Spoon soup mix over the
cheese, and sprinkle with the stuffing mix. Drizzle with
melted butter. Bake at 350 degrees for 45 to 55 minutes.

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