Ingredients
4 chicken leg quarters2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted2 envelopes chicken gravy mix2 teaspoons dried celery flakes1-3/4 teaspoons Creole seasoning1 teaspoon dried minced onion1/4 teaspoon pepper3 cups uncooked egg noodles
Preparation
With a sharp knife, cut leg quarters at the joints if desired. Place in a 4- or 5-qt. slow cooker. Combine the soup, gravy mix and seasonings; pour over chicken.
Cover and cook on low for 6-8 hours or until chicken is tender. Cook noodles according to package directions; serve with chicken and sauce.
