2 teaspoons
chicken bouillon granules
1 tablespoon chopped fresh
parsley
3/4 teaspoons poultry seasoning
1/3 cup diced Canadian
bacon
2 to 3 carrots, thinly sliced
1 to 2 ribs celery, thinly
sliced
1 small onion, thinly sliced
1/4 cup water
1 broiler
fryer chicken, about 3 pounds, cut up
1 can condensed cheddar
cheese soup
1 tablespoon all purpose flour
1 16 ounce package
wide egg noodles, cooked and drained
2 tablespoons sliced
pimento
2 tablespoons grated Parmesan cheese
In a small
bowl, mix bouillon granules, chopped parsley, and poultry seasoning;
set aside. Layer in a slow cooker, in order. Canadian bacon,
carrots, celery and onion. Add water. Remove skin, if desired, and
excess fat from chicken; rinse and pat dry. Place white meat in slow
cooker. Sprinkle with half of the reserved seasoning mixture. Top
with remaining chicken and sprinkle with remaining seasoning
mixture. Stir soup and flour together; spoon over top.
DO NOT
STIR.
Cover and cook
on high for 3 to 3 1/2 hours or on low for 6 to 8 hours or until
chicken is tender and juices from chicken run clean when cut along
the bone and vegetables are tender. Spread cooked noodles in a
shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken
on noodles. Stir soup mixture and vegetables until combined. Spoon
vegetables and some of the liquid over chicken. Sprinkle with
pimento and Parmesan cheese. Broil 6 inches from heat source for 6
to 8 minutes or until lightly browned. Garnish with parsley sprig if
desired.
Crock-Pot
Recipes