Sherry Noodle Chicken (Crockpot)

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kitchenelf

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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.
 
WHOA!

I just found this, elf, while searching for something else. Looks fabulous, EASY and is going into my file, to be made very soon.

However, rather than use two half-cans of soup, I'll use a whole can of cream of celery soup and toss in some mushrooms.

This would be an excellent recipe, doubled, for a crowd - especially in today's big oval crockpots, like mine!

Lee
 
Yes, the soup thing is just because I like both those flavors. After using my crockpot for awhile now I would opt for bone-in breasts or even thighs. I'm just no longer a fan of boneless skinless. :chef:
 
Thanks KitchenElf - looks delicious. But I agree that I wouldn't use 2 half-cans of soup - would choose one & adjust other flavors accordingly. I also think this would be a great dish for a package of boneless/skinless chicken thighs.
 
I swear - boneless, skinless thighs are AWESOME! I can use 2 half cans in my house (thought it's been a long time since I've used cream of anything) - my DH loves to eat it right out of the can! ICK :LOL:
 
WHOA!

I just found this, elf, while searching for something else. Looks fabulous, EASY and is going into my file, to be made very soon.

However, rather than use two half-cans of soup, I'll use a whole can of cream of celery soup and toss in some mushrooms.

This would be an excellent recipe, doubled, for a crowd - especially in today's big oval crockpots, like mine!

Lee


And that is why "Search" on this forum works the way it does, to bring up old recipes.... :LOL:

mmm, chicken thighs... that;s where it's at for me. This looks good.
 
Yeah, these days I nearly always use boneless/skinless chicken thighs in chicken recipes instead of the boneless/skinless breasts. I only tend to use breasts if I'm going to use them in split & stuff recipes, or bang them down into thin cutlets recipes.
 
Uhh, no..... I fixed it (lol).
I was having a problem with too many Ts in my words for some reason. I hate typing on this laptop.......
 
Yeah, these days I nearly always use boneless/skinless chicken thighs in chicken recipes instead of the boneless/skinless breasts. I only tend to use breasts if I'm going to use them in split & stuff recipes, or bang them down into thin cutlets recipes.

Yep, pounding out is the ONLY way to go in my book. I just about don't care what recipe it is - pound them out! The only way that I have found they work not pounded is soaking in buttermilk for 3 days. They are awesome! The 4th day I soak in teriyaki, pineapple juice, and white wine - try it sometime.

pacanis - lol - it will take me a few days to get over it! :glare::LOL:
 
Yeah, these days I nearly always use boneless/skinless chicken thighs in chicken recipes instead of the boneless/skinless breasts. I only tend to use breasts if I'm going to use them in split & stuff recipes, or bang them down into thin cutlets recipes.

i too use way more thighs that breasts. they have better flavor and don't dry out easily.

only use breasts for a casserole i make for the kids.

and they are usually less expensive.

babe:chef:
 
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