White Coq Au Vin

White Coq Au Vin
  • 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


  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.

04/04/2018
White Coq Au Vin, recipe PT15M PT1H 5 455 calories

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