Just by varying the flavor of the canned soup, you could serve this dish every night of the week! Soup melds with sour cream and wine in a creamy, easy sauce.
INGREDIENTS (for 4 servings):
- 4 skinless, boneless chicken breast halves
- 2 (10.75 ounce) cans condensed cream of celery soup
- 1 cup sour cream
- 1/3 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil.
Bake at 350 degrees F (175 degrees C) for 1 hour.