Ingredients
10 skinless, boneless chicken breast halves1 teaspoon fresh lemon juicesalt and pepper to taste1/8 teaspoon celery salt1 teaspoon paprika1 (10.75 ounce) can condensed cream of mushroom soup1 (10.75 ounce) can condensed cream of celery soup1/3 cup dry sherry1/4 cup grated Parmesan cheese
Directions
Rinse the chicken breasts and pat dry. Season with the lemon juice, salt, pepper, celery salt and paprika to taste. Place in a slow cooker.
In a medium size bowl mix the mushroom and celery soups with the sherry/wine. Pour mixture over the chicken breasts and sprinkle with grated
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