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Coffee-Cheese Chicken

This is different because it's made with instant coffee, which most people find amazing because it really tastes good. A favorite with my friends and family.



  • 8 chicken thighs (I use boneless)
  • 2 cans cream of mushroom soup
  • 1/2 cup white wine or chicken broth
  • 1 Tbsp. instant coffee
  • 1/4 cup Parmesan cheese
  • 1 small can mushroom stems and pieces
  • paprika and ground ginger
  • olive oil for browning chicken


Sprinkle both sides of chicken with paprika and ginger. Rub it in. Brown on both side in skillet and remove from pan.

In a bowl combine soup, wine, coffee, cheese, and mushrooms. Add to the skillet and heat to boiling.

Pour sauce over chicken, cover with foil, and bake at 350 degrees F for 45 minutes.

Remove foil and spoon sauce over chicken again; cook 15 minutes more.

Great served with rice and glazed carrots.

Servings: 6-8
Time:15 Minutes Preparation Time
1 Hours Cooking Time

Source: A friend of mine from Maine made this for us a few years ago. She was kind enough to share the recipe with me. You can make this early in the day and refrigerate it until you are ready to bake it.


It was originally found in an old cookbook called "Make it Now, Bake it Later."

By Peggy from Duxbury, VT

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