5 whole chicken breasts
Juice of 2 lemons
Paprika, celery salt, salt & pepper to taste
1 (10 oz.) can cream of mushroom soup
1 (10 9oz.) can cream of celery soup
1/2 c. Parmesan cheese

Rinse chicken and pat dry. Season with lemon juice, paprika, celery salt, salt and pepper. Place in slow cooker. Combine soups in medium bowl; mix well. Spoon over chicken. Sprinkle with cheese. Cook on low for 6-8 hours or until done to taste. Serve over rice. Yield 10 servings.