kitchenelf
Chef Extraordinaire
SHERRY NOODLE CHICKEN (CROCKPOT)
4 skinless, boneless chicken breast halves
1/4 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1/4 teaspoon paprika
1/2 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can condensed cream of celery soup
2 TBS dry sherry
1 tablespoon and 1 teaspoon grated Parmesan cheese
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 Parmesan cheese.
Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.
Serve over egg noodles.
4 skinless, boneless chicken breast halves
1/4 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1/4 teaspoon paprika
1/2 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can condensed cream of celery soup
2 TBS dry sherry
1 tablespoon and 1 teaspoon grated Parmesan cheese
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 Parmesan cheese.
Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.
Serve over egg noodles.