Ingredients
- Servings: 12
- 10 skinless, boneless chicken breast halves
- 1 teaspoon fresh lemon juice
- salt and pepper to taste
- 1/8 teaspoon celery salt
- 1 teaspoon paprika
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1/3 cup dry sherry
- 1/4 cup grated parmesan cheese
Recipe
-
Preparation Time: 10 mins
Cook Time: 4 hrs
- 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.
Ready Time: 4 hrs 10 mins
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