4 to 6 whole chicken breasts, boned and halved
lemon juice
salt and pepper
celery salt
paprika
1 can ( 10 ¾ ounce) condensed cream of mushroom soup
1 can (10 ¾ ounce) condensed cream of celery soup
1/3 cup dry sherry or white wine
Parmesan cheese
Fluffy rice
Instructions
Rinse chicken breasts and pat dry.
Season with season with lemon juice, salt, pepper, celery salt and paprika.
Place in Crock-Pot.
In medium bowl or pan, mix soups with sherry.
Pour over chicken breasts.
Sprinkle with Parmesan cheese.
Cover and cook on Low setting for 8 to 10 hours.
Serve over hot fluffy rice
8 to 12 servings
Nutritional Information
Per Serving:
321 calories
18g protein
21g fat
1099mg sodium
18g carbohydrate
Submitted By: Lonewoman
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