Happy Monday!! From our favorite chef, Catherine Skipper of the THE CULINARY CAFE
This is a dish I first cooked in college. In college, home cooked meals are hard to come by, so any easy ones my room mates and I came across were an instant classic. This one is actually really good…try it and you’ll see!
Season bone-in chicken breasts with the juice of 1 lemon, salt, pepper, and paprika. In your crock pot, whisk together 1 can cream of mushroom soup, 1 can cream of celery soup (cream of asparagus is good too), 1/2 cup grated Parmesan cheese, and 1/2 cup apple juice. Add in your seasoned chicken.
Put a lid on it! Literally, and cook on low for 6 hours or on high 4 hours. You can stir it occasionally, if you really want to. Just wait, after a couple hours you house will smell heavenly! I serve mine on top of rice. I saute 1.5 cups of rice in 2 tbs. butter until golden. Then sprinkle in some dried onion. Add 3 cups water to rice, reduce heat to low, cover, and cook about 18 minutes. Don’t peek…leave that lid on!
To serve, spoon rice onto plate and top with a piece of chicken. Ladle gravy from crock pot over chicken and rice. We sop up the extra gravy with hot baked rolls in this house…my mom hates it when we sop!! We lift up a pinky, does that help?!?!
3-4 bone in chicken breasts
juice of 1 lemon
Salt & pepper
1 tsp. paprika
1/2 cup apple juice
1/2 cup grated Parmesan cheese
1 can cream of mushroom soup
1 can cream of celery soup
Season chicken with salt, pepper, paprika, and lemon juice. In a crock pot, whisk together the soups, Parmesan cheese, and apple juice. Add seasoned chicken to crock pot. Cover and cook on low 6 hours or on high for 4 hours. Serve over cooked rice.