Ingredients
12
12 servings
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •1 (10.5 ounce) can condensed cream of celery soup
- •0.33333334326744 cup dry sherry
- •10 skinless, boneless chicken breast halves
- •1 teaspoon fresh lemon juice
- •1 teaspoon paprika
- •0.125 teaspoon celery salt
- •salt and pepper to taste
- •0.25 cup grated Parmesan cheese
Instructions
- Mix condensed soups and sherry together in a medium bowl.
- Season chicken with lemon juice, paprika, celery salt, salt, and pepper; place into a slow cooker. Pour soup mixture over chicken, then sprinkle Parmesan cheese over top.
- Cook until chicken is no longer pink in the center and the juices run clear, on Low for 8 to 10 hours or High for 4 to 5 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 12 servings
- Calories: 154
- Carbohydrate: 5g
- Fat: 5g
- Fiber: 0g
- Protein: 21g
- Sugar: 1g
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