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Chicken in Sherry

4 boneless, skinless chicken breasts
1 can cream of celery soup, undiluted
2 thinly sliced celery stalks
1 c. sour cream
1/3 c. dry sherry or white wine
1 tsp. Worcestershire sauce
dash garlic salt
1/4 c. melted butter
1/2 tsp. salt

Place chicken breasts in a baking dish. Combine remaining ingredients and stir to mix well. Pour over chicken. Bake at 350 for about 1-1/2 hours. Cover with foil if the dish appears to brown too quickly. Serve over rice or noodles. Serves 4.