Chicken, Celery and White Wine Bake

    1 hour 30 minutes

    This is a cheap and easy dinner. I like to prepare it, put in the oven just before rush hour at the house then serve a great dinner looking calm and refreshed.

    51 people made this

    Serves: 4 

    • 1 tablespoon butter
    • 1/4 cup sliced fresh mushrooms
    • 1 (330g) tin condensed cream of celery soup
    • 1/4 cup finely diced celery
    • 1/2 cup (125ml) sour cream
    • 1/4 cup green capsicum, diced
    • 1/4 cup (60ml) dry white wine
    • 4 skinless, boneless chicken breast halves
    • 1 pinch paprika, to taste
    • 1 pinch garlic powder, to taste
    • 1 pinch ground black pepper, to taste
    • 2 teaspoons butter, divided

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat oven to 165 degrees C.
    2. Heat butter in a small frypan over medium heat. Cook mushrooms in butter until soft.
    3. In a large bowl mix the mushrooms, soup, celery, sour cream, capsicum and wine. Transfer to a 20x30cm baking dish.
    4. Top with the chicken breasts. Season with paprika, garlic powder and pepper. Top each breast with 1/2 teaspoon butter.
    5. Cover and bake 1 hour in the preheated oven or until the chicken is no longer pink and the juices run clear.

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    Reviews in English (37)


    I actually tried this in the crockpot today. I seasoned the breasts with the paprika, garlic powder and black pepper as called for in the recipe and then browned them in two tablespoons of butter. I placed the breasts in the crockpot, poured the soup mixture on top of them (I did not saute the mushrooms before mixing them with the soup) and cooked it on high for three hours. It turned out perfect. We served it over rice and the whole family really loved it (even my picky seven-year-old!)  -  08 Sep 2002  (Review from Allrecipes USA and Canada)


    This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful.  -  18 Aug 2005  (Review from Allrecipes USA and Canada)


    This is wonderful, and with a little tweaking can be very healthy! I nixed the butter and sauteed the mushrooms with olive oil and onions. I used non-fat sour cream (can't tell the difference) and added some garlic (of course!). I agree that the sauce was a little runny, but it didn't bother me - it tasted just great over brown rice. A+  -  06 Sep 2002  (Review from Allrecipes USA and Canada)