4 to 6 whole skinless, boneless chicken breasts, cut in half.
Juice of one lemon.
Salt and pepper.
Celery salt.
Paprika
One can of cream of mushroom soup
One can of celery soup
One third cup Sherry wine
One half teaspoon curry powder
One half cup parmesan cheese, grated (Kraft's) at least 8
Tablespoons
Dry the chicken pieces with towel. Season the breasts with ingredients numbers two through five. Place breasts in crock pot.
Mix soups, wine and curry powder and pour over chicken.
Sprinkle parmesan over all. Cook on LOW for six to eight hours.
Serves 8 to 12 people.