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Slow Cooker Easy Chicken with Noodles
SLOW COOKER EASY
CHICKEN WITH NOODLES
1 chicken (2½ to 3 pounds), cut in serving pieces
1 (10¾-ounce) can condensed cream of chicken
soup
1 medium onion, chopped
1½ teaspoons paprika
¼ teaspoon marjoram
Dash pepper
2 tablespoons flour
3 tablespoons cold water
1 tablespoon lemon juice
1 (16-ounce) can cut green beans, drained
8 ounces medium egg noodles
1 tablespoon salt
3 quarts boiling water
Place chicken in slow cooker. Combine soup, onion,
paprika, marjoram and pepper. Pour over chicken. Cover
and cook on low setting 4½ hours. Stir together flour
and cold water until smooth; mix into liquids in pot with
lemon juice. Add green beans. Cover and cook 30 minutes
longer.
Meanwhile, gradually add noodles and salt to rapidly
boiling water so that water continues to boil. Cook un-
covered stirring occasionally, until tender. Drain in co-
lander. Place noodles in serving dish. Pour chicken mix-
ture over noodles. Yields 4 servings.
To cook conventionally: Cook chicken in large pot or
Dutch oven with ingredients as above. Simmer, covered,
35 to 45 minutes or until chicken is tender. Add green
beans for last 5 minutes of cooking time.
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# Slow Cooker Easy Chicken with Noodles
*Yields 4 servings*
## Ingredients
- 1 chicken (2 1/2 to 3 pounds), cut in serving pieces
- 1 (10 3/4-ounce) can condensed cream of chicken soup
- 1 medium onion, chopped
- 1 1/2 tsp paprika
- 1/4 tsp marjoram
- Dash pepper
- 2 Tbsp flour
- 3 Tbsp cold water
- 1 Tbsp lemon juice
- 1 (16-ounce) can cut green beans, drained
- 8 ounces medium egg noodles
- 1 Tbsp salt
- 3 quarts boiling water
## Instructions
1. Place chicken in slow cooker.
2. Combine soup, onion, paprika, marjoram, and pepper. Pour over chicken.
3. Cover and cook on low setting 4 1/2 hours.
4. Stir together flour and cold water until smooth; mix into liquids in pot with lemon juice.
5. Add green beans. Cover and cook 30 minutes longer.
6. Meanwhile, gradually add noodles and salt to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender.
7. Drain in colander. Place noodles in serving dish.
8. Pour chicken mixture over noodles.
### Conventional Stovetop Method
1. Cook chicken in large pot or Dutch oven with ingredients as above.
2. Simmer, covered, 35 to 45 minutes or until chicken is tender.
3. Add green beans for last 5 minutes of cooking time.
4. Cook and drain noodles as directed above; serve chicken mixture over noodles. -
Salmon Supper Casserole
Salmon Supper Casserole
1 can (7-3/4 oz.) salmon
3 cups cooked egg noodles
1 cup grated Cheddar cheese
1 cup frozen peas, thawed
1/4 cup sliced green onions
2 tablespoons minced parsley
1 can (10-3/4 oz.) condensed
cream of celery soup
1/2 cup dairy sour cream
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Salt and pepper to taste
Grated Parmesan cheese
Drain and flake salmon, reserving liquid. Combine flaked salmon and liquid
with remaining ingredients, except Parmesan cheese. Place in buttered
2-quart casserole and sprinkle with grated Parmesan cheese. Bake at
375 degrees for 30 to 40 minutes. Garnish with slice of lemon and parsley.
Makes 6 servings.
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# Salmon Supper Casserole
## Ingredients
- 1 can (7-3/4 oz.) salmon
- 3 cups cooked egg noodles
- 1 cup grated Cheddar cheese
- 1 cup frozen peas, thawed
- 1/4 cup sliced green onions
- 2 Tbsp minced parsley
- 1 can (10-3/4 oz.) condensed cream of celery soup
- 1/2 cup dairy sour cream
- 1 Tbsp lemon juice
- 1/2 tsp dry mustard
- Salt and pepper to taste
- Grated Parmesan cheese
## Instructions
1. Drain and flake salmon, reserving liquid.
2. Combine flaked salmon and liquid with remaining ingredients, except Parmesan cheese.
3. Place in buttered 2-quart casserole and sprinkle with grated Parmesan cheese.
4. Bake at 375 degrees for 30 to 40 minutes.
5. Garnish with slice of lemon and parsley.