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.

cream of mushroom soup, cheddar cheese, white wine, mayonnaise, chicken, parmesan cheese

Taken from www.allrecipes.com/recipe/244688/white-coq-au-vin/ (may not work)