4-6 whole chicken breasts, boned & halved
lemon juice
salt and pepper
celery salt
1 can (10.75 oz.) condensed cream of mushroom soup
1 can (10.75 oz.) condensed cream of celery soup
1/3 cup dry sherry or white wine (or use water)
grated Parmesan cheese
fluffy rice

Rinse chicken breasts and pat dry.  Season with lemon juice, salt, pepper, celery salt and paprika.  Place in Crock-Pot.

In medium bowl or pan, mix mushroom and celery soups with water.  Pour over chicken breasts.  Sprinkle with Parmesan cheese.

Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.

Serve chicken and sauce over hot fluffy rice.

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