4-6 chicken cutlets lemon juice salt and pepper celery salt paprika cream of mushroom soup cream of celery soup 1/3 c. dry sherry (or chicken broth) grated Parmesan cheese fluffy rice
Trim cutlets and pat dry. Season with lemon juice, salt and pepper, celery salt and paprika. Place in crock pot. In bowl mix soups with sherry (or broth). Pour over cutlets. Sprinkle with Parmesan cheese. Cover and cook on low for 8-10 hours. Serve over rice.
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