Alpine Chicken
2 tsp. chicken bouillon granules
1 tbs. chopped fresh parsley
3/4 tsp. poultry seasoning
1/3 cup. diced Canadian bacon
2-3 carrots, thinly sliced
1-2 ribs celery, thinly sliced
1 small. onion, thinly sliced
1/4 cup. water
1 broiler-fryer chicken (about 3 lb.), cut up
1 (11 oz.) can condensed cheddar cheese soup
1 tbs. all purpose flour
1 (16 oz.) pkg. wide egg noodles, cooked and drained
2 tbs. sliced pimento
2 tbs. grated parmesan cheese
Instructions: 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
half the chicken in crockery 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 pimiento and
Parmesan cheese.
Broil 6 inches from heat source for 6-8 minutes or until lightly browned.
Garnish with parsley sprig if desired.