by Dawn J. Ranck & Phillis Pellman Good
One of my "go to" cookbooks is this gem! What I love it that the recipes are simple to make, use ingredients I have on hand, and they are family friendly. I recently shared one of my favorite recipes with coworkers and they agree it's aptly named!
(Janice Crist, Quinter, KS)
Makes 8-12 servings
4-6 whole skinless chicken breasts, boned and halved, lemon juice, salt to taste, pepper to taste, celery salt to taste, paprika to taste, 10 3/4 oz. can cream of mushroom soup, 10 3/4 oz. can cream of celery soup, 1/3 cup dry sherry, or white wine, grated Parmesan cheese.
- Season chicken with lemon juice, salt, pepper, celery salt, and paprika. Place in slow cooker.
- Combine soups with sherry. Pour over chicken. Sprinkle with cheese.
- Cook on Low 8-10 hours.
- Serve over rice.
(I've substituted water or chicken broth for the wine and used cream of mushroom, chicken or celery soups depending on what I have on hand at the time). Comes out great!
Hampton Park Library