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12 servings
Ingredients:
10 skinless, boneless chicken breast halves 1 teaspoon fresh lemon juice salt and pepper to taste1/8 teaspoon celery salt1 teaspoon paprika1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of celery soup1/3 cup dry sherry1/4 cup grated Parmesan cheese
Instructions:
Rinse the chicken breasts and pat dry.Season with the lemon juice, salt, pepper, celery salt and paprika to taste.Place in a slow cooker.In a medium size bowl mix the mushroom and celery soups with the sherry/wine.Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.
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