4 Chicken breasts without skin
1 tsp Lemon juice
3/4 tsp Celery salt
Pepper, to taste
Paprika, to taste
1 can (10-ounce) cream of onion soup
1 can (10-ounce) cream of celery soup
1/3 cup Dry sherry or white wine, optional
Parmesan cheese
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Rinse chicken and pat dry. Season with lemon juice, pepper and paprika. Place in slow cooker. Mix the soups and wine together in mixing bowl and pour over chicken. Sprinkle with parmesan cheese. Cover and cook on low 6 to 8 hours.
NOTES : Serve with rice and brown sugar carrots.
Recipe by: Quick Crockery Cooking
Posted to MM-Recipes Digest by Candi <ivorylace@innocent.com> on Jul 10, 1998, converted by MM_Buster v2.0l.
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