2 cans cream of celery soup
1/3 cup dry sherry
2/3 cup milk
2 tablespoons parsley flakes
10 ounces frozen peas
2 cans tuna, drained
10 ounces egg noodles, cooked
2 tablespoons butter or margarine
dash curry powder (optional)
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes, vegetables, and tuna. Fold in noodles. Pour into greased Crock Pot. Dot with butter or margarine. Cover and cook on Low 7 to 9 hours. Cook noodles just until tender.
Place the chicken breasts in the Crock-Pot® slow cooker.
Mix together the sherry, soup, and sour cream.
Pour over the chicken.
Cover; cook on Low for 6 to 8 hours.
Sprinkle with salt, pepper, and almonds before serving.