3 chicken breasts, halved
1/4 c. white wine
1 lg. stalk celery
1/4 tsp. each salt, pepper, sage
2 cans cream of chicken mushroom soup
1/4 c. melted butter
2 tbsp. parsley flakes
6 slices dry bread
1 sm. onion

Mix soup and wine together. Break bread in small pieces; add celery, onion, salt, pepper, and sage. Toss lightly. Add butter and mix well. Put a small amount of soup mixture in a 9x13-inch pan. Cover with bread mixture. Put chicken on top and cover with remaining soup mixture. Sprinkle parsley on top. Bake at 350 degrees for 45 minutes.