Toastess TSC-310 manual Chicken And Vegetable Casserole, Chicken Noodle Soup

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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.	12