|Chicken breasts||6 , boned and halved|
|Lemon juice||1 Tablespoon|
|Celery salt||To Taste|
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce|
|Canned condensed cream of celery soup||10 3⁄4 Ounce|
|Dry sherry/White wine||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1 Tablespoon|
|Rice||1 Cup (16 tbs)|
Rinse chicken breasts and pat dry.
Season with lemon juice, salt, pepper, celery salt and paprika.
Place in crock pot.
In medium bowl or pan, mix mushroom and celery soups with sherry.
Pour over chicken breasts.
Sprinkle with parmesan cheese.
Cover and cook on low setting for 8 to 10 hours.