4-5 chicken breasts 1 " thick, skinned and deboned (we got chicken breast tenders)
1 can cream of mushroom soup (or cream of chicken, we used both)
1/4 cup white wine
4 slices swiss cheese
1/2 box Stove Top stuffing and 1/2 of the seasonings)
2 Tbsp. melted butter
Place chicken in 9 X 13 glass baking dish (we used 2 8X8s).
Mix soup with wine and pour over chicken.
Cover with swiss cheese.
Sprinkle with stuffing on top, then seasonings.
Drizzle melted butter on top if desired.
Freeze. Then thaw overnight before using.
Bake 1 hour at 350 uncovered.
From the kitchen of my Aunt Debbie, 1989.