Chicken, Cheese, and Wine

Chicken, Cheese, and Wine

Fernando D'Agostino 1

"This is very popular in our house. It's easy and delicious."


2 h servings 355 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 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 center and the juices run clear, about 90 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).
  • profile image

Your rating



  1. 22 Ratings


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 rec...

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!!

I used fresh mushrooms instead of canned and put all ingrediants into the crockpot.... this worked out really well and was delious!

I have made this exact recipe and it is Great. If you like curry and mushrooms add more than the recipe suggests. It makes great leftovers too.

amazeballs! instead of canned mushrooms I used fresh (shitake and crimini), and instead of cheddar I used what I had on hand (leftover chunk of asiago + some fontina) and cooked for 40 minutes ...

This looked like a good candidate to adapt to use with leftover roast chicken, so I gave it a shot. I didn't have any canned mushrooms, so I skipped those. I used regular cream of mushroom soup ...

I'm not sure why this recipe was listed as low carb, as canned mushroom soup has quite a few carbs.

This recipe was incredible and I heard rave reviews from everyone ranging in age from 5-32!! That doesn't happen often so VERY pleased with this and will make it often!! :) Thanks for the reci...

great dish