4 chicken breasts, deboned
2 cans cream of cheddar cheese soup
1/2 c. white wine
1 rounded tsp. dried rosemary
1 c. half & half (use milk if you prefer)

Scoop the soup into a casserole. Whisk it until it's smooth. Add the half & half and whisk. Slowly add the white wine, mixing as you add it (if you add it too quickly, the mixture will curdle). Add the rosemary. Put the chicken in bottom of the casserole, cover and bake at 350 degrees for 1 1/2 hours.

Note: If you use frozen chicken breasts that aren't as thick as fresh, reduce cooking time to 1 hour. Great served with rice and a green vegetable.