Recipe: Bubbling Chicken

Most of you would probably recognize this dish as “Chicken in Wine Sauce” or some variation on that, but as a kid, I always called this “bubbling chicken” because of the way the sauce looks when it comes out of the oven. This is a super simple dish and is best served over rice. Add a green veggie and some bread to mop up all the delicious sauce and you have an excellent meal!

Bubbling Chicken – Makes 6 servings

6 skinless, boneless chicken breasts, patted dry

Salt and pepper to taste

1 (10 oz) can cream of chicken soup

1 (10 oz) can cream of celery soup

½ cup dry white wine

Arrange chicken breasts in a greased baking dish. Sprinkle both sides with salt and pepper (we go a little heavier on the pepper for extra flavor). Bring soups and wine to a boil in a small saucepan over medium-high heat. Pour over chicken. Bake, uncovered, in a preheated 325° oven for 45 minutes to 1 hour, or until chicken is cooked through and sauce is “bubbling”.