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.