Cheesy Chicken in Wine Sauce

    2 hours

    Chicken breast baked to perfection in a mixture of cream of mushroom soup, mushrooms, garlic, curry powder, white wine, paprika and topped with cheddar cheese.

    23 people made this

    Serves: 6 

    • 6 chicken breast halves, skinless and boneless
    • 1 (420g) tin condensed cream of mushroom soup
    • 1 (220g) tin mushrooms
    • 3 cloves garlic, minced
    • 1 teaspoon curry powder
    • 1 pinch salt and ground black pepper, to taste
    • 1 cup (250ml) white wine
    • 2 cups (225g) cheddar cheese, grated
    • 1/2 teaspoon paprika

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat an oven to 180 degrees C.
    2. Layer the chicken breast halves into the bottom of a baking dish. Stir the cream of mushroom soup, mushrooms, garlic, curry powder, salt and black pepper together in a bowl until mixed. Add the white wine to the soup mixture and stir until smooth; pour over the chicken breast halves. Sprinkle the cheddar cheese and paprika over the mixture.
    3. Bake in the preheated oven until the chicken is no longer pink in the centre and the juices run clear, about 90 minutes.

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    Reviews in English (24)


    I've made a recipe similar to this before and it was good but your addition of curry makes it perfect! If you you love curry I suggest to double the amount. The reason I have to reduce your recipe to four stars is because the baking time of 90 minutes for this amount of boneless chicken is overkill that creates tough dried out meat. For moist tender chicken check for doneness at 40 to 45 minutes.  -  11 Dec 2011  (Review from Allrecipes USA and Canada)


    This recipe sounds delicious, but there has got to be a mistake in the cook time. 90 minutes on 350 degrees for boneless chicken breasts? They would be dried up and shriveled!!  -  10 Dec 2011  (Review from Allrecipes USA and Canada)


    I used fresh mushrooms instead of canned and put all ingrediants into the crockpot.... this worked out really well and was delious!  -  22 Dec 2011  (Review from Allrecipes USA and Canada)