6 boneless, skinless chicken breast halves
6 slices Swiss cheese (thicker packaged kind is fine)
1 can cream of chicken soup (undiluted)
1 cup white wine
2 cups herb-seasoned stuffing mix
1 stick of butter
Place chicken in lightly greased 13 x 9 inch foil (or other freezer-ready) pan. Top each piece of chicken with a slice of Swiss cheese. Mix cans of soup with wine and pour over chicken. Spread stuffing mix over top, and drizzle with melted butter.
Cover tightly and freeze. To serve, thaw 36 hours in refrigerator. Remove cover. Cook in 350 degree F. oven for 1 hour.
Contributed by - Mandi L.
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