Celery Wine Baked Chicken

Celery Wine Baked Chicken
  • 1 tablespoon butter
  • 1/4 cup sliced fresh mushrooms
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1/4 cup finely chopped celery
  • 1/2 cup sour cream
  • 1/4 cup green bell pepper, chopped
  • 1/4 cup dry white wine
  • 4 skinless, boneless chicken breast halves
  • 1 pinch paprika
  • 1 pinch garlic powder
  • 1 pinch ground black pepper
  • 2 teaspoons butter, divided


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft.
  3. In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter.
  4. Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.

04/05/2017
Celery Wine Baked Chicken, recipe PT15M PT1H 5 455 calories

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