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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (642g) Recipe makes 4 servings |
||
| Calories 463 | ||
| Calories from Fat 97 | (20%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 2.7g | 13% | |
| Monounsaturated Fat 2.3g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.1g | ||
| Cholesterol 145mg | 48% | |
| Sodium 1227mg | 51% | |
| Potassium 830mg | 23% | |
| Total Carbohydrate 13.8g | 4% | |
| Dietary Fiber 0.5g | 1% | |
| Sugars 3.1g | ||
| Protein 56.8g | 113% | |
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Ingredients
- 4-6 whole boneless skinless chicken breasts, cut into thirds
- 2-3 tablespoons lemon juice
- black pepper
- celery salt (may use just iodized salt)
- paprika
- 1 (10 3/4 ounce) can condensed cream of mushroom soup
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1/3 cup dry sherry or white wine
- grated parmesan cheese
- rice or egg noodles
Directions
1
Rinse chicken and pat dry.2
In a large bowl or meat platter, season chicken with lemon juice, pepper, celery salt and paprika.3
Place in crock-pot.4
In medium bowl or pan, mix the soups with the sherry.5
Pour over chicken breasts.6
Sprinkle generously w/parmesan cheese.7
Cover and cook on low 7 to 10 hours or on high 4 to 5 hours.8
Serve over noodles or rice.
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- Course > Main Dish
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Featured Reviews for This Recipe
From: lsustacy
On Mar 25, 2009
I thought this had a great flavor! I did not have sherry so I substituted about 1/4c. apple cider vinegar with about 2 capfuls of vanilla. My children thought it was a little sweet, but I loved the flavor. Next time I will use less vanilla! Thanks for the post!
From: Farmhouse Mom
On Mar 4, 2009
My husband (whom LOVES chicken and noodles) has requested that this be the only recipe I use to make his favorite dish! I served it over (cooked) frozen egg noodles and mashed potatoes. Such great comfort food! Also made w/ white wine.
From: Peter Pan
On May 23, 2002
So easy, so delicious. I used only 3 boneless, skinless chicken breasts but kept the same amount of mushroom and celery soups. Added 1 chopped onion, for flavor and also to dilute the sauce. I wanted more color, therefore sprinkle a generous amount of dried Parsley on top. I served mine over egg noodles. It's wonderful, everyone in my family love this dish. Thank you for sharing your recipe.
From: gingersnap
On Jan 15, 2008
What an excellent recipe! Love the sherry flavor. With all due respect to LadyKatrina, the sherry is a very important part of the recipe! I don't understand how you can give a recipe a negative rating if you don't cook it as written.
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