Source of Recipe
2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
1/3 cup diced canadian bacon
2 to 3 carrots, thinly sliced
1 to 2 ribs celery, thinly sliced
1 onion, thinly sliced
1/4 cup water
1 broiler-fryer chicken (about 3 lb.), cut up
1 can (11 oz.) condensed cheddar cheese soup
1 tablespoon all purpose flour
1 package (16 oz.) wide egg noodles, cooked, 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 6-8 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 6-8 minutes or until lightly
browned. Garnish with parsley sprig if desired.