Crock Pot Chicken and Artichoke Casserole
INGREDIENTS:
4 Whole chicken breasts; boned
-and halved
Salt and pepper
Celery salt
Paprika
1 cn Cream of celery soup
1 cn Cream of chicken soup
1/3 c White wine
Grated Parmesan cheese
Fluffy rice
4 Whole chicken breasts; boned
-and halved
Salt and pepper
Celery salt
Paprika
1 cn Cream of celery soup
1 cn Cream of chicken soup
1/3 c White wine
Grated Parmesan cheese
Fluffy rice
Wash chicken well. Pat dry. Season with salt, pepper, celery salt and paprika. Brown quickly in fry pan with butter. Place in crock-pot. Add cream of celery soup, cream of chicken soup and 1/3 cup of white wine to frypan. Mix well and pour over chicken. Sprinkle with Parmesan cheese. Cook on low for 6 to 8 hours. Serve chicken and sauce over hot fluffy rice.