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.
recipepes.comWhite Coq Au Vin, recipePT15MPT1H5455 calories