CHICKEN SUPREME
Beverly Campbell

6 Boneless, skinless chicken breasts
6 slices Swiss cheese
1 can cream of chicken soup
8 oz white wine
¼ cup melted butter
1 cup Pepperidge Farm seasoned stuffing crumbs
Sliced almonds (optional)

Place chicken breasts in baking dish; cover each with a slice of Swiss cheese.  Mix cream of chicken soup with wine and pour over breasts.  Mix melted butter with the stuffing crumbs and sprinkle over breasts.  Sprinkle sliced almonds over breasts, if desired.  Bake at 350 degrees for 45 to 55 minutes until breasts are cooked.  Serve over noodles.