Alpine Chicken

(5 Points)
6 servings

2 teaspoons chicken bouillon granules
1 tablespoon chopped fresh parsley
3/4 teaspoon poultry seasoning
4 ounces diced Canadian bacon
3 carrots, thinly sliced
2 ribs celery,thinly sliced
1 small onion,thinly sliced
1/4 cup water
6 Chicken breast halves, boneless skinless
1 can condensed cheddar cheese soup (11 oz.)
1 tablespoon all purpose flour
2 tablespoons sliced pimento
2 tablespoons grated parmesan cheese
(1 package wide egg noodles,cooked, drained (16 oz.) Add extra pts.
for the noodles)

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 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 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.

Jenn in Middle Missouri

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