This is one of my moms recipes that was always a favorite. I took what I could remember and tried to recreate it this weekend. I'm not sure if it is quite as good as hers but J loved it so it's a win in my book! The best part about this dish is it calls for white wine so you have the perfect excuse to have a cocktail while you cook! That always makes it more fun doesn't it?!
Boneless, skinless chicken breast or tenderloins- I used 7 tenderloins for this recipe & still had plenty of sauce left
1 can cream of mushroom soup
1 can cream of celery
2 tablespoons sour cream
1 tablespoon cream cheese
bow tie pasta (or any type of pasta)
Note: The neat thing about this dish is that it can changed in so many ways. More, less sour cream/cream cheese.. or completely leave one out. You can also substitute with greek yogurt. Any type of pasta would work well. You can also use just cream of mushroom or celery if you like one better than the other. The possibilities are endless!
Lightly brown the chicken in a skillet with white wine until the outer layer is white and not pink. While your chicken is starting to cook, in a baking dish combine cream of mushroom, cream of celery, sour cream, softened cream cheese and desired amount of white wine. Once your chicken has started to turn, place the tenderloins in the dish with your sauce. Spread the sauce evenly around the dish. Bake on 350 for 30-45 minutes. Sprinkle shredded cheese on top the last 10 minutes. Serve over noodles and with a salad. Enjoy!