4-6 chicken breasts, boned and halves
Lemon juice
Salt and pepper
Celery salt
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 can cream of celery soup
1/3 c. dry sherry or white wine
Grated Parmesan cheese
Fluffy rice

Rinse chicken breasts and pat dry. Season with lemon juice, salt, pepper and celery salt. Place in crock pot. In bowl, mix mushrooms and celery soups with sherry. Pour over chicken breasts. Sprinkle with Parmesan cheese. Cover and cook on low setting for 6-8 hours. Serve over hot rice.