1 cup uncooked noodles
vegetable oil (canola)
1 cup cubed ham
1 can condensed cream of chicken
1 can whole kernel corn drained (8 oz.)
1 tbsp pimento chopped
1/2 cup cheddar cheese shredded
1/4 cup green pepper chopped
Cook noodles according to package directions until barely tender (I do approximately. 5 to 6 minutes). Drain and toss with just enough oil to coat. ( 3 tsp ) Add noodles and remaining ingredients to a greased Crock Pot and stir to mix. Cover and cook on LOW setting 7 to 9 hours.
Saute onion in butter in medium saucepan. Combine next 3 ingredients with onion. Heat to boiling, let simmer for 10 – 15 minutes to meld the flavors. Add cheese, mixing thoroughly until melted. Serve immediately.
Note: you can add browned ground beef or sausage if you’d like; and use Velveeta instead of the cheddar cheese.
In a small bowl, mix bouillon granules, chopped parsley, and poultry seasoning; set aside. Layer in a slow cooker, in order. Canadian bacon, carrots, celery and onion. Add water. Remove skin, if desired, and excess fat from chicken; rinse and pat dry. Place half the chicken in crockery cooker. Sprinkle with half of the reserved seasoning mixture. Top with remaining chicken and sprinkle with remaining seasoning mixture. Stir soup and flour together; spoon over top. DO NOT STIR. Cover and cook on high for 3 to 3 1/2 hours or on low for 6-8 hours, or until chicken is tender and juices from chicken run clean when cut along the bone and vegetables are tender. Spread cooked noodles in a shallow 2 or 2 1/2 quart broiler proof serving dish. Arrange chicken on noodles. Stir soup mixture and vegetables until combined. Spoon vegetables and some of the liquid over chicken. Sprinkle with pimiento and Parmesan cheese. Broil 6 inches from heat source for 6-8 minutes or until lightly browned.