Tarragon-Cream Chicken

• 8 boneless skinless chicken breast halves (4 ounces each)
• 8 slices deli ham
• 8 slices Swiss cheese (3/4 ounce each)
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup white wine or chicken broth
• 1/2 cup sour cream
• 2 teaspoons dried tarragon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups crushed cornbread stuffing
• 1 tablespoon minced fresh parsley

1. Arrange chicken in a greased 13x9-in. baking dish. Place a slice of ham and cheese on each chicken breast.
2. In a small saucepan, combine the soup, wine, sour cream, tarragon, salt and pepper; heat through. Pour over chicken.
3. Cover and bake at 325u0b0 for 25 minutes. Uncover; sprinkle with stuffing and parsley. Bake 10-15 minutes longer or until a thermometer reads 170u0b0. Let stand for 10 minutes before serving.

chicken, deli, swiss cheese, condensed cream, white wine, sour cream, tarragon, salt, pepper, cornbread stuffing, parsley

Taken from www.tasteofhome.com/recipes/tarragon-cream-chicken/ (may not work)