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    Alpine Chicken

    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.




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