Celery Wine Baked Chicken

Celery Wine Baked Chicken

JENNIFER R

"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

1 h 30 m servings 311 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 26.9 g
  • 54%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 707 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 35
  1. 49 Ratings

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Most helpful positive review

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 butt...

Most helpful critical review

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.

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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 butt...

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 sa...

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)...

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.

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!

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!

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 heate...

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 "s...

Very easy, and yummy! I would add a splash more wine, or marinate the chicken ahead of time in wine, like another reviewer suggests. I might serve with pasta next time so I can enjoy more of the...

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