White Coq Au Vin

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

Directions

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.