White Coq Au Vin recipe

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Ingredients

2 (10.75 ounce) cans cream of mushroom soup
1 ½ cups shredded Cheddar cheese
½ cup half-and-half
⅓ cup white wine
⅓ cup mayonnaise
8 cooked skinless, boneless chicken breast halves
½ cup grated Parmesan cheese, or to taste

Nutrition Info

440.6 calories
carbohydrate: 6.8 g
cholesterol: 107 mg
fat: 29 g
fiber: : -
protein: 35 g
saturatedFat: 10.5 g
servingSize: -
sodium: 817.5 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Very rich and creamy white wine and cheese sauce on chicken breasts. Wonderful family-favorite we have for Christmas dinner every year. Serve over cooked white rice.

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