Prep Time (minutes)
Cook Time (hours)
8-10 boneless chicken breasts
– salt and pepper to taste
1 can of condensed cream of mushroom soup
1 can of condensed cream of celery soup
1 tsp fresh lemon juice
1/8 tsp celery salt
1/2 tsp paprika
1/3 cup dry sherry
1/4 cup grated parmesan cheese
1 Rinse the chicken and pat dry.
2 Season with lemon juice, salt, pepper, celery salt, and paprika and place in a baking dish.
3 In a medium bowl, mix mushroom and celery soups with the sherry.
4 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