Celery Wine Baked Chicken Recipe - Allrecipes.com
Celery Wine Baked Chicken Recipe
  • READY IN hrs

Celery Wine Baked Chicken

Recipe by  

"These chicken breasts are baked with a mixture of white wine, celery, sour cream, mushrooms, bell pepper, and light seasoning."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2003

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!)

Most Helpful Critical Review
Mar 17, 2003

Husband and daughter weren't crazy about it...kind of bland. Probably would have sprinkled dry onion soup across top as opposed to pinch of paprika, salt, pepper, garlic powder.

Aug 18, 2005

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.

Jan 23, 2003

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+

Aug 31, 2004

Sauteed the mushrooms, peppers and celery (and I added onion to the sautee) before adding to the soup mixture. Easy recipe, a really tender and flavorful dish! Thanks!

Jul 13, 2003

This is an excellent recipe. I served it with white rice and peas. It was a big hit!! It is certainly something I'll try when I have company over. Thanks!

Jan 04, 2011

Sauteed onions and celery in olive oil. After a few minutes, added mushrooms. Used red wine as no white open (thinking coq au vin). Tossed in a bag of frozen, grilled chicken strips and heated through. Finally added celery soup, sour cream, and some TJ's Everyday Seasoning. Served over rice. This was quick and satisfying. It would be a perfect meal to take to someone who hasn't been feeling well, to a family with small children, or to an elderly neighbor.

Jun 25, 2009

The flavor of this dish turned out to be quite nice, and it was a pleasant change from other recipes. I took the advice of other cooks and cooked it uncovered so that it wouldn't turn into a "soup." I'm very glad I did that. I also followed advice to brown the chicken first, then reduce the cooking time in the oven.


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 8.6 g
  • 3%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 26.9 g
  • 54%
  • Sodium
  • 707 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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