Chicken Delicious

SUBMITTED BY: CORWYNN DARKHOLME PHOTO BY: cookin'mama

"For those of you who are trying to cut back on red meats, this is a great chicken recipe!! Full of flavor and savory fun!! Serve over hot, fluffy rice if desired."

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

10 skinless, boneless chicken breast halves
1 teaspoon fresh lemon juice
salt and pepper to taste
1/8 teaspoon celery salt
1 teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1/3 cup dry sherry
1/4 cup grated Parmesan cheese

READ REVIEWS (140)

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 Parmesan cheese.
Cook on low setting for 8 to 10 hours, OR on high setting for 4 to 5 hours.

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REVIEWS

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Reviewed on Jan. 23, 2003 by CSANDST1

Nothing to write home about. Perhaps if I'd used the full fat soups my review would be different but because the sodium and fat contents of Campbell's soups are soups are so high I refuse to use them. Using their low fat/low sodium soups results in a not so flavorful dish. I think there must be a misprint as I cannot see how this sauce can accommodate 10 chicken breasts! Any way, I won't make this again.

13 users found this review helpful

Reviewed on Mar. 2, 2003 by EZimmerman

My family really loves this. I use 6 breasts, the same soup/seasoning/sherry combo. I only cook it for 5-6 hours on low. I take two forks and shred the chicken after about 5 hours, then stir in 1 cup sour cream mixed with 1/4 cup flour for the last hour of cooking. The sherry makes the flavor difference.

12 users found this review helpful

Reviewed on Apr. 4, 2006 by Cooking 101

This was a good basic recipe for us. I washed and dried the chicken breast the night before. In a bowl I mixed 2 tbsp. of fresh lemon juice, 1 tsp. of paprika, 1/2 tsp. of ground black pepper. I then brushed the breast with mixture, put in a zip lock bag added remaining mixture to bag which wasn't much. Put in fridge. I diced up some fresh celery and onion and put in a seperate bag. Next morning I put chicken in crockpot, mixed together my fresh celery/onion with one can of cream of mushroom soup 99% fat free and in place of sherry used 1/2 cup of chicken broth and half cup of grated parmesen cheese. Poured over chicken and dinner was ready when we got home. Served with brown rice and a salad. Simple comfort food. Thank you so much for the post.

10 users found this review helpful

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