10 chicken breast halves
1 tsp. fresh lemon juice
salt and pepper to taste
1/8 tsp. celery salt
1 tsp. paprika
1 can cream of mushroom soup
1 can cream of celery soup
1/3 c. dry sherry
¼ c. grated Parmesan cheese
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 Parmesan cheese.
Cook on low setting for 8-10 hours, or on high setting for 4-5 hours.
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