Frank'S Country Creamed Chicken And Noodles(With Mushrooms And Peas)

• 2 fryer chickens (3 lb. average each)
• salt, black pepper and poultry seasoning to taste
• 1 large onion, coarsely chopped
• 1 c. celery, coarsely chopped
• 2 large carrots, cut into chunks
• 1/2 large bell pepper, coarsely chopped
• 6 cloves garlic, halved
• 4 small bay leaves
• 6 c. canned chicken broth
• 1/3 c. squeeze margarine
• 1 lb. mushrooms, thickly sliced
• 2 large cans petits pois peas, drained
• 1 stick butter
• 1/3 c. all-purpose flour
• 2 to 4 c. whole milk
• 24 oz. broad egg noodles, cooked al dente
• 1/2 c. Sauterne wine (optional)
• salt and white pepper to taste
• parsley for garnish

1. First, leave the chickens whole, but wash them thoroughly under cold running water, taking care to remove all the debris from the inside cavity.
2. Then liberally sprinkle them both, inside and out, with the salt, black pepper and poultry seasoning and place them side by side in a heavy 5-quart Dutch oven.
3. At this point, go ahead and preheat your oven to 350u0b0.

fryer chickens, salt, onion, celery, carrots, bell pepper, garlic, bay leaves, chicken broth, margarine, mushrooms, petits pois peas, butter, allpurpose, milk, egg noodles, wine, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396401 (may not work)