- 6 skinless, boneless chicken breast halves
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (6 ounce) can mushrooms
- 3 cloves garlic, minced
- 1 teaspoon curry powder
- salt and ground black pepper to taste
- 1 cup white wine
- 2 cups shredded old Cheddar cheese
- 1/2 teaspoon paprika
- Preheat an oven to 350 degrees F (175 degrees C).
- Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt, and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the Cheddar cheese and paprika over the mixture.
- Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
04/29/2018
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Chicken, Cheese, and Wine, recipe
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455 calories
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