Ingredients
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4 -6 whole boneless skinless chicken breasts, cut into thirds
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2 -3 tablespoons lemon juice
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black pepper
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celery salt (may use just iodized salt)
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paprika
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1 (10 3/4 ounce) can condensed cream of mushroom soup
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1/3 cup dry sherry or 1/3 cup white wine
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grated parmesan cheese
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rice or egg noodles
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1 (10 3/4 ounce) can condensed cream of celery soup
Instructions
- Rinse chicken and pat dry.
- In a large bowl or meat platter, season chicken with lemon juice, pepper, celery salt and paprika.
- Place in crock-pot.
- In medium bowl or pan, mix the soups with the sherry.
- Pour over chicken breasts.
- Sprinkle generously w/parmesan cheese.
- Cover and cook on low 7 to 10 hours or on high 4 to 5 hours.
- Serve over noodles or rice.