CHICKEN AND VEGETABLE CASSEROLE
6
half chicken breasts, bone in (3 – 4 lbs, 1.4 – 1.8g)
1/4 tsp. (1.5 ml)
paprika
1 tsp. (5 ml)
salt
1/4 (1.5 ml)
white pepper
2 tsp. (10 ml)
chicken stock powder
2 cups (500 ml)
mushrooms, sliced
1
small onion, small dice
1 cup (250 ml)
small baby carrots
3/4 cup (180 ml)
white wine
1/2 cup (125 ml)
evaporated milk
2 tbsp. (30 ml)
cornstarch
Remove skin from chicken. Mix the paprika, salt and pepper together. Sprinkle
on chicken. Place chicken in ceramic casserole. Add chicken stock powder,
mushrooms and onion. Pour wine over top. Do not stir.
Cover and cook on high for 2-1/2 to 3 hours. Remove chicken and vegetables
and keep warm. In a small pot combine evaporated milk and cornstarch until
12 smooth. Gradually stir in 2 cups of the cooking liquid. Stir over medium
heat until mixture comes to a boil and thickens. Serve with chicken
and vegetables.
CHICKEN NOODLE SOUP
3 lbs. (1.4 kg)
chicken, cut up
2 qts. (2 L)
water
1 tbsp. (15 ml)
salt
1/2 tsp. (3 ml)
pepper
1
onion, diced
2
stalks celery, diced
2
carrots, diced
1
bay leaf
1/3 cup (85 ml)
parsley
6 oz. (140 g)
small pasta noodles
Place all ingredients except the noodles in the ceramic casserole. Cover and cook
on low for 7 hours. Remove the chicken. Pull meat from the bones. Discard
bones and cut chicken into bit size pieces. Return chicken to broth and add
the noodles. Cook for 30 minutes on high. Remove bay leaf and serve.
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