Chicken and Stuffing Casserole

the church I went to as a kid was full of moms who loved to cook hearty, midwestern meals that didn't give a thought to carb content. thank god there was a church cookbook that I was able to take with me when I migrated to the east coast. this was one of my favorite recipes growing up -- it would make Atkins blush like a little girl.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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 1/2ounce) can  cream of chicken soup
• 1⁄2 cup white wine
• 1 (4 ounce) jar pimiento, chopped
• 3⁄4 cup  of melted unsalted butter
• 2 1⁄2 cups Pepperidge Farm Herb Stuffing

Directions

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