1/4 c. sliced celery
2 tbsp. butter
1 can cream of chicken soup
1/2 c. sour cream
1/4 c. dry white wine
2 tbsp. parsley
1 lb. cooked carrots, sliced in 1" pieces
1 lb. cooked sm. white onions
Italian bread crumbs for topping

In saucepan, cook celery in butter until tender. Blend in soup and sour cream. Add wine and parsley. Add carrots and onions to soup mixture and heat. Pour into 2 quart greased casserole. Sprinkle bread crumbs on top. When ready to serve, put in 350 degree oven about 20 minutes or until sauce is bubbly.