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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
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For those of you who are trying to cut back on red meats, this is a great chicken recipe!! Full of flavor and savory fun!! Serve over hot, fluffy rice if desired. Ingredients:
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 |
Directions:
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.
2. 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.
3. Cook on LOW setting for 8 to 10 hours, OR on HIGH setting for 4 to 5 hours.
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