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Ingredients
- 10 boneless, skinless chicken breast halves
- 1 tsp fresh lemon juice
- Salt and pepper to taste
- 1/8 tsp celery salt
- 1 tsp 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
Details
Servings 10
Preparation
Step 1
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. Pour mixture over the chicken breasts and sprinkle with grated Parmesan cheese.
Cook on Low setting for 8-10 hours or High setting for 4-5 hours.
Serve with rice if desired.
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