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  Recipe Home » Crock Pot » ALPINE CHICKEN
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  ALPINE CHICKEN
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 300
Ingredients:
2 tsp. chicken bouillon granules
1 Tbls. chopped fresh parsley
3/4 tsp. poultry seasoning
1/3 C. diced Canadian bacon
2 carrots to 3 thinly sliced
1 celery rib to 2 thinly sliced
1 small onion thinly sliced
1/4 C. water
3 pounds broiler fryer chicken cut up
1 can condensed Cheddar cheese soup-11 oz.
1 Tbls. all purpose flour
1 package wide egg noodles (16 oz.) cooked, drained
2 Tbls. sliced pimento
2 Tbls. grated Parmesan cheese
Instructions:
In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning, set aside. Layer in a crock pot, 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 crock pot. 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.
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