4 to 6 whole boned and skinned chicken breasts — halved
lemon juice salt and pepper celery salt paprika 1 10.75 oz can cream of mushroom soup
1 10.75 oz can cream of celery soup
1/3 cup dry sherry — or
white wine grated Parmesan cheese fluffly rice
Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper, cele ry, 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 Parme san cheese. Cover and cook on Low for 8 to 10 hours or on Hogh 4 to 5 hours.
Serve chicken and sauce over hot fluffy rice. Serves 8 to 12