Very rich and creamy white wine and cheese sauce on chicken breasts. Wonderful family-favorite we have for Christmas dinner every year. Serve over cooked white rice.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

This can be refrigerated or frozen before cooking.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

441 calories; 29 g total fat; 107 mg cholesterol; 818 mg sodium. 6.8 g carbohydrates; 35 g protein; Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 5 stars
02/17/2016
I used cream of mushroom soup from Sprouts which is only a partially condensed soup (no MSG) with organic ingredients and I caramelized a few mushrooms to go with it. I used leftover chicken from another recipe I made from this site. I cut the recipe in half but otherwise used the ingredients called for. I changed how I cooked it however because I added my cooked chicken to the saucepan with the sauce to warm up the chicken rather than putting it in the oven. That seemed to be a better way to prepare it for us. Served over sticky rice this was a winner of a dinner for us! Thanks for this recipe! Read More
(3)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/17/2016
I used cream of mushroom soup from Sprouts which is only a partially condensed soup (no MSG) with organic ingredients and I caramelized a few mushrooms to go with it. I used leftover chicken from another recipe I made from this site. I cut the recipe in half but otherwise used the ingredients called for. I changed how I cooked it however because I added my cooked chicken to the saucepan with the sauce to warm up the chicken rather than putting it in the oven. That seemed to be a better way to prepare it for us. Served over sticky rice this was a winner of a dinner for us! Thanks for this recipe! Read More
(3)
Rating: 5 stars
02/17/2016
I used cream of mushroom soup from Sprouts which is only a partially condensed soup (no MSG) with organic ingredients and I caramelized a few mushrooms to go with it. I used leftover chicken from another recipe I made from this site. I cut the recipe in half but otherwise used the ingredients called for. I changed how I cooked it however because I added my cooked chicken to the saucepan with the sauce to warm up the chicken rather than putting it in the oven. That seemed to be a better way to prepare it for us. Served over sticky rice this was a winner of a dinner for us! Thanks for this recipe! Read More
(3)
Rating: 5 stars
05/30/2017
This sauce was insanely delicious. I served mine with steamed broccoli and cauliflower with the sauce over the top. It was to die for! Read More
(1)
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Rating: 5 stars
02/02/2017
we love this!! just enough of a boozy wine taste and still rich and creamy. yumm. Read More
Rating: 5 stars
02/09/2017
Fantastic. Simple. Added nutmeg & white pepper. Didn't have cream-used milk. Worked fine. Thank you. It came out like nice sauces we have had in restaurants! Read More
Rating: 5 stars
12/13/2016
This sauce would make a dirty wet sock taste delicious. I like recipes that are relatively easy and don't have a bunch of ingredients. I served this with some risotto. Read More
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Rating: 5 stars
01/29/2017
Delicious...didn't have any wine so substituted with chicken broth...my picky 5 yr. old couldn't eat enough! Thanks for posting!! Read More
Rating: 5 stars
12/17/2018
Absolutely delicious! I just added a little Truffle salt (OMG it gave it an amazing aroma and taste) and used heavy cream instead of half and half. Otherwise just the same. It was sooo good! Read More