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Add a photoServings: 4
Ingredients
- 6 x boned skinned chicken breast halves - (to 8) Lemon juice Salt to taste Freshly-grnd black pepper to taste Celery salt to taste Paprika to taste
- 1 can cream of celery soup
- 1 can cream of mushroom soup
- 1/3 c. white wine Grated Parmesan cheese to taste Warm cooked rice
Directions
- Rinse and pat dry chicken. Season with lemon juice, salt and pepper, celery salt and paprika. Place in crockpot. In medium bowl mix mushroom and celery soup with wine. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on LOW for 6 to 8 hrs.
- Serve chicken with sauce over warm cooked rice.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 212 | |
| Calories from Fat 77 | 36% |
| Total Fat 8.72g | 11% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.02g | |
| Cholesterol 49mg | 16% |
| Sodium 1057mg | 44% |
| Potassium 318mg | 9% |
| Total Carbs 10.99g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.29g | 2% |
| Protein 18.22g | 29% |
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