- 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
- 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.
04/04/2018
recipepes.com
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