Chicken Delicious
Yield
8 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4-6 | each |
chicken breast halves, boneless, skinless
halved |
|
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
celery salt
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | can |
cream of mushroom soup
10.75 oz |
|
| 1 | can |
soup, cream of celery
10.75 oz |
|
| ⅓ | cup |
sherry
white wine |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
rice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
chicken breast halves, boneless, skinless
halved |
|
||
| 1 | x |
lemon juice
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
celery salt
|
*
|
| 1 | x |
paprika
|
*
|
| 1 | can |
cream of mushroom soup
10.75 oz |
|
| 1 | can |
soup, cream of celery
10.75 oz |
|
| 79 | ml |
sherry
white wine |
*
|
| 1 | x |
Parmesan cheese
grated |
*
|
| 1 | x |
rice
|
*
|
Directions
Rinse chicken breasts and pat dry.
Season with lemon juice, salt, pepper, celery salt and paprika.
Place in Crock-Pot. In medium bowl or pan, mix mushroom and celery soups with sherry.
Pour over chicken breasts.
Sprinkle with Parmesan cheese.
Cover and cook on Low for 8 to 10 hours or on High 4 to 5 hours.
Serve chicken and sauce over hot fluffy rice.
