58 Ratings
  • 5 Rating Star 28
  • 4 Rating Star 20
  • 2 Rating Star 5
  • 3 Rating Star 5

A wonderful chicken and wine with cheese, served over wild rice.

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Ingredients

Directions

  • Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

  • Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.

  • Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.

  • In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.

Cook's Notes:

This recipe yields 4 to 6 servings. I also add a few cut-up chicken thighs for more flavor.

Nutrition Facts

573.06 calories; 40.86 g protein; 10.09 g carbohydrates; 39.57 g fat; 124.95 mg cholesterol; 789.46 mg sodium.Full Nutrition


Reviews (51)

Read All Reviews

Most helpful positive review

04/24/2006
Ok so I made a bunch of changes but this turned out great! First I sauted some yellow onion with the butter. I didn't use the canned milk or the mayo. (I replaced the mayo with sour cream) I increased the white wine and sour cream to make up for the milk. (I didn't measure just eye balled it) Also I didn't use the almonds. Anyway we loved this. I served it with Sour Cream and Chive Mashed Potatoes from this web site. Yummy! Thanx so much for sharing this recipe!
(21)

Most helpful critical review

02/18/2009
This was easy to make but just not that good. I've had other chicken recipes that combine soups with mayo and wine and they've turned out great. This one however just didn't do it. Since the chicken is in the oven for an hour at 350 I didn't see the need to pre-cook it. I just layered the chicken and mushrooms and poured the sauce over it. The chicken was tender but I won't be doing this one again.
(4)
58 Ratings
  • 5 Rating Star 28
  • 4 Rating Star 20
  • 2 Rating Star 5
  • 3 Rating Star 5
10/29/2008
HELPFUL TIPS: I love this recipe & found it a lot tastier than a similar dish "Jerusalem Chicken" on here. Found no need for adding butter before the chicken & obviously from my pic we don't always use mushrooms. It's just a matter of being in the mood to add them or what we have in the pantry. I'm also not sure why it says to have COOKED chicken. I never pre-cook or even cut the chicken in small pieces. I did use use a little PAM on my glass dish. While using an expensive wine can enhance any dish I've had great results using the cheapest wine at the store. I use fat free evaporated milk any cream of chicken or mushroom and don't be scared off by the mayo b/c you won't be able to taste it. I also use (any flavor) Almond Accents to go on top (found next to the fresh salads) and can't imagine NOT adding them to the dish. It's that good!! This goes great with potatoes on the side and I use the honey potato recipe (1 lb red potatoes quartered 1T butter 3T honey and 1t dry mustard - bake 40 min). The salad in my pic is just romaine with sliced strawberries and of course more almond accents and we sometimes sprinkle dried blueberries and cranberries on top. Every toddler that comes over loves this fruit salad. Yummy!
(27)
04/24/2006
Ok so I made a bunch of changes but this turned out great! First I sauted some yellow onion with the butter. I didn't use the canned milk or the mayo. (I replaced the mayo with sour cream) I increased the white wine and sour cream to make up for the milk. (I didn't measure just eye balled it) Also I didn't use the almonds. Anyway we loved this. I served it with Sour Cream and Chive Mashed Potatoes from this web site. Yummy! Thanx so much for sharing this recipe!
(21)
01/28/2006
A very good recipe! To make the meal lower in fat I used low fat cream of mushroom soup fat free evaporated milk and very little butter to saute the mushrooms. I think next time I'll try 2% cheddar cheese. With that change it if works this can become a regular meal rather than just for a special occasion. I also suggest that the mayonaise be added right before the sauce is taken off the heat for better consistency.
(12)
03/01/2004
Very good flavor. Didn't have any cream of mushroom soup so subbed cream of chicken. This reminded me of a hot chicken dip someone made a few years ago at a baby shower. It is rich and next time I will reduce the amount of butter.
(10)
02/13/2006
This recipe is deliciously EXQUISITE! Perfect for a romantic dinner for two or as a scrumptious sophisticated dinner for a cozy crowd! I did however change the way I cooked the recipe though I'm sure the overall taste has remained the same. Instead of cream of mushroom soup I used cream of chicken. I used regular skim milk instead of the condensed milk. Instead of cheddar cheese I used about shredded mozzarella and some cream cheese. (Sorry I don't measure!) And I added more wine. Then I let it all simmer in a large skillet on low heat for half an hour instead of baking it. Served it over the rice...MMMMMM! Delicious!
(7)
02/11/2005
This was good. But I think the next time I'll sub sour cream for mayonaise. My husband didn't really care for the mayo flavor much.
(7)
02/17/2004
This was a quick easy one to make. I used low sodium soup and it didn't make a difference. My entire family loved it. I would absolutely make it again and again.
(6)
12/27/2003
I have made this for so many people now and everyone always asks for the recipe. I use low fat mayo soup and evaporated milk and you can't tell the difference. It is really easy to throw together too!
(5)
04/16/2008
WOW!! This is really DELICIOUS and most of my family of 10 agreed! The only change I made was to saute 1-2 cloves of FRESH MINCED garlic in the 2 TBS butter THEN put it in the 9x13 pan. If you do this skip the garlic powder in the sauce. After baking it was necessary to whisk the sauce a bit to smooth it out but we served it over noodles and there was plenty of the cheesey wine-y garlicky mix to suite everyone's preferences. Thanks Kay!!
(5)