Chicken and Stuffing Casserole

• 2 lbs boneless skinless chicken breasts (about 4)
• 4 -5 slices swiss cheese (I like to have a little more on hand though since I love to use extra cheese)
• 1 (10 1/2 ounce) can cream of chicken soup
• 12 cup white wine
• 1 (4 ounce) jar pimiento, chopped
• 34 cup of melted unsalted butter
• 2 12 cups Pepperidge Farm Herb Stuffing

1. Preheat oven to 350.
2. Place chicken in greased 9' sq.
3. inch baking dish; sprinkle lightly with salt and pepper.
4. Cover well with Swiss cheese.
5. Combine soup, wine, and pimiento.
6. Pour over chicken and cheese.
7. Mix melted margarine with stuffing mix and sprinkle over top.
8. Bake, covered, for 1 hour at 350F.

chicken breasts, swiss cheese, cream of chicken soup, white wine, pimiento, butter, stuffing

Taken from www.food.com/recipe/chicken-and-stuffing-casserole-207291 (may not work)