Served as main course. Non-vegetarian dish.

Season Mix

2 teaspoons Chicken bouillon granules

1 Tablespoon Parsley

3/4 teaspoon Poultry Seasoning

Filler

1/3 cup Canadian Bacon, diced

2 cups Broccoli stems

2 Stalks Celery, thinly sliced

1 small Onion, diced

1/4 cup Water

2 lbs Chicken cutlets (cleaned)

Sauce

1 (10 1/2 ounce) can Cheddar Cheese Soup

1 Tablespoon Flour

Extras

1 (8 ounce) package Wide Egg Noodles, cooked

2 Tablespoons Pimientos, diced or roasted Red Peppers

2 Tablespoons grated Parmesan Cheese

Mix together the seasoning mix ingreds and set aside for now. Layer the following in order in Crock pot: Canadian Bacon, broccoli, celery, onion and pour water over top. Lay half the chicken in, sprinkle with half the seasoning mix, then rest of chicken and remainder of the seasoning mix. Mix soup and flour and pour evenly over chicken. Do not stir. Cover and cook on high for 2 to 2 1/2 hours or low for 5 to 7 hours (when chicken juices run clear and veggies are tender.) Spread cooked noodles in a 2 to 2 1/2 qt broiler proof dish. Arrange chicken over noodles. Mix sauce with veggies and pour over chicken. Sprinkle with pimentos and Parmesan cheese. Broil 6 inches from heat for six to eight minutes or until lightly browned.

Preparation time: 10 minutes

Cooking time: 1/2 Day

Serves: 6

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