Alpine Chicken

• 2 teaspoons chicken bouillon granules
• 1 tablespoon chopped fresh parsley
• 3/4 teaspoon poultry seasoning
• 4 ounces diced Canadian bacon
• 2 carrots (thinly sliced,, (up to 3)
• 1 celery rib (thinly sliced,, (up to 2)
• 1 small onion (thinly sliced )
• 1/4 cup water
• 6 boneless skinless chicken breast halves
• 1 (11 ounce) can condensed cheddar cheese soup
• 1 tablespoon all-purpose flour
• 2 tablespoons sliced pimientos
• 2 tablespoons grated parmesan cheese
• 1 (16 ounce) package wide egg noodles (cooked, drained)

1. In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside.
2. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion.
3. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry.
4. Place meat in slow cooker. Sprinkle with half of the reserved seasoning mixture.
5. Top with remaining chicken and sprinkle with remaining seasoning mixture.
6. Stir soup and flour together; spoon over top. DO NOT STIR.
7. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours.

chicken bouillon granules, parsley, poultry seasoning, canadian bacon, carrots, celery, onion, water, chicken, cheddar cheese, flour, pimientos, parmesan cheese, egg noodles

Taken from www.food.com/recipe/alpine-chicken-268215 (may not work)