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Ingredients
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6 skinless, boneless chicken breast halves
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1 (10.75 ounce) can condensed cream of chicken soup
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1 (10.75 ounce) can condensed cream of mushroom soup
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½ cup cooking sherry
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1 teaspoon minced garlic
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1 teaspoon celery flakes
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½ teaspoon paprika
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½ cup grated Parmesan cheese
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1 (8 ounce) can mushroom pieces, drained
Directions
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Place the chicken breasts into a slow cooker. Whisk the cream of chicken soup, cream of mushroom soup, sherry, garlic, celery flakes, and paprika in a mixing bowl. Stir in the Parmesan cheese and mushroom pieces; pour over the chicken.
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Cook on Low for 8 hours until the chicken is tender, and the sauce has reduced slightly.
Nutrition Facts (per serving)
267 | Calories |
10g | Fat |
13g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 267 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 3g | 17% |
Cholesterol 71mg | 24% |
Sodium 1091mg | 47% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 28g | 56% |
Vitamin C 0mg | 0% |
Calcium 104mg | 8% |
Iron 2mg | 13% |
Potassium 280mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.