1/4 cup sour cream
1 tablespoon minced onion
1 (4 ounce) can diced celery
1 cup grated carrots
1 cup diced celery
1 teaspoon orange juice
1 (4 ounce) can chicken broth
1 teaspoon ground black pepper
1 cup raisins
To Make Chicken Breasts: Grease two 10x15 inch baking pans.
In a small saucepan, combine sour cream, onion, celery, carrots, celery juice, chicken broth, pepper and raisins. Bring mixture to a boil, and reduce heat. Cover, and simmer over low heat for about 30 minutes.
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