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4 Whole chicken breasts; boned and halved
Salt and pepper
1 cn Cream of celery soup
1 cn Cream of chicken soup
1/3 c White wine
Grated Parmesan cheese
Wash chicken well. Pat dry. Season with salt, pepper, celery salt and paprika. Brown quickly in fry pan with butter. Place in slow cooker. 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.
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