INGREDIENTS:

• 6 to 8 boneless, skinless chicken breast halves
• lemon juice
• salt and pepper, to taste
• celery salt or seasoned salt, to taste
• paprika, to taste
• 1 can cream of celery soup
• 1 can cream of mushroom soup
• 1/3 cup dry white wine
• grated Parmesan cheese, to taste
• cooked rice

PREPARATION:

1. Rinse chicken; pat dry. Season with lemon juice, salt, pepper, celery salt, and paprika.
2. Place chicken in slow cooker.
3. In medium bowl mix soups with wine. Pour over chicken breasts.
4. Sprinkle with Parmesan cheese. Cover and cook on low for 6 to 8 hours.
5. Serve chicken with sauce over hot cooked rice, and pass the Parmesan cheese.
6. Serves 4 to 6.