White Coq Au Vin - cooking recipe

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
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    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.
    Arrange chicken breasts side-by-side in a shallow baking dish. Pour white sauce over chicken and top with Parmesan cheese.
    Bake in the preheated oven until bubbling and chicken is warmed, about 45 minutes.

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