Here's a great recipe from the Dream Dinners cookbook that has made it on to my list of easy and favorite dishes (and the kids loved it too!) I had made this a couple of months back and had frozen two dishes and it was great coming out of the freezer.
6 (4-oz.) boneless, skinless chicken breast halves
6 slices Swiss cheese
1 10-oz. can cream of mushroom soup
1 cup white wine
2 cups seasoned dry stuffing mix
3/4 stick low fat yogurt based spread or butter, melted
Spray one 9x13 pan with nonstick cooking spray
Place 6 chicken breasts in the prepared baking dish and cover each cutlet with a slice of cheese. Set aside. In a bowl stir together the soup and wine until combined. Spoon equal amounts of the soup mixture over each chicken cutlet. Sprinle equal amounts of the stuffing mix and melted spread over the entire dish.
Bake at 350 degrees for one hour.