- 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 9×13 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.