White Coq Au Vin

Name: White Coq Au Vin
Ingredients: 2 (10.75 ounce) cans cream of mushroom soup; 1 1/2 cups shredded Cheddar cheese; 1/2 cup half-and-half; 1/3 cup white wine; 1/3 cup mayonnaise; 8 cooked skinless, boneless chicken breast halves; 1/2 cup grated Parmesan cheese, or to taste

7 ingredients

4 steps

Ingredients

2 (10.75 ounce) cans cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
1/2 cup half-and-half
1/3 cup white wine
1/3 cup mayonnaise
8 cooked skinless, boneless chicken breast halves
1/2 cup grated Parmesan cheese, or to taste

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Combine cream of mushroom soup, Cheddar cheese, and half-and-half in a saucepan; bring to a boil, stirring often. Remove saucepan from heat and stir white wine and mayonnaise, a little at a time, into soup mixture, stirring after each addition until white sauce is smooth.
3

Arrange chicken breasts side-by-side in a shallow baking dish. Pour white sauce over chicken and top with Parmesan cheese.
4

Bake in the preheated oven until bubbling and chicken is warmed, about 45 minutes.