Recipe

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• 4 -5 chicken breasts
• 3 (10 1/2 oz) cans cream of mushroom soup
• 1 (10 1/2 oz) can cream of celery soup
• 2 (8 oz) cans water chestnuts
• 2 (6 oz) cans mushrooms
• 2 cups white wine
• 1/4 cup cilantro
• oil

• 1 In large pot or pan brown chicken in oil.
• 2 In separate bowl mix cream of mushrooms, cream of celery, water chestnuts, mushrooms and wine.
• 3 Stir until smooth.
• 4 Add to chicken and bring to simmer.
• 5 Sprinkle cilantro over mixture and cover.
• 6 Lower heat so mixture is just barely bubbling and let cook for 25-30 minutes.
• 7 Serve over mashed potatos or Jasmine rice.