- 4-6 boneless skinless chicken breasts
- lemon juice
- salt and pepper
- celery salt
- 1 can condensed cream of mushroom soup
- 1 can cream of celery soup
- 1/3 c white wine or dry sherry
- grated parmesan cheese
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in crock pot.
In a medium bowl, mix soups with sherry or wine. Pour over chicken breasts. Sprinkle with parmesan cheese.
Cover and cook on low for 8-10 hours. Serve over rice.
Time to Prepare: 5 minutes prep; 25 minutes for rice; 8-10 hours cooking time
Submitted By: Betsy
Original Source: Jen Hanlon