Baked Chicken

6 whole Chicken Breasts (or Tenders or Thighs)
2 Cans Campbell's Cream of Chicken Soup (Low Sodium)
1/2 Cup Dry White Wine (Milk or Water)
1 Package Monterrey Jack Pepper Cheese Slices
1/4 Teaspoon Garlic Powder
Pepperidge Farm Stuffing Mix
Butter or Margarine
Salt and Pepper

6 whole chicken breasts (or tenders or thighs) split, boned and skinned. Place breasts in an oiled or buttered 9x13inch baking pan. Top each breast with a substantial slice of Monterrey Jack Pepper Cheese. Combine 2 cans of Campbell's Cream of Chicken Soup with 1/2 cup of Dry White Wine (or Milk or Water) and 1/4 teaspoon garlic powder. Pour over chicken. Sprinkle with salt and pepper. Spread 4 cups Pepperidge Farm Stuffing Mix over top (or Cornbread Stuffing Mix). Melt 1/2 cup butter and drizzle over stuffing. Cover with foil and bake at 350 degrees for 1 hour or until chicken is done.  Serves 8-10