Rinse the chicken and pat dry. Season with lemon juice, salt, pepper, celery salt, and paprika and place in a baking dish. In a medium bowl, mix mushroom and celery soups with the sherry. Pour mixture over chicken breasts and sprinkle with parmesan cheese. Bake uncovered at 250 degrees for 2 1/2 - 3 hours. (Alternate: You can use a slow cooker high setting for 4-5 hours or low setting for 8-10 hours) (Makes 8 servings)

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