1 (1 ounce) envelope dry yellow corn meal mix
1/2 package dry crispy corn meal mix
1 cup dried tomato mixture
1 cup dried eggplant mixture
1 cup chicken broth
3/4 cup canned chicken broth
1/4 cup minced cooked chicken
1/4 cup chopped onion
Brown carrots and potatoes in the Dutch oven, stirring occasionally.
Preheat skillet on low heat.
Place corn meal in a mixing bowl. Add the mustard powder, garlic powder, chicken bouillon granules, tomato, eggplant mixture, chicken broth, chicken broth, garlic powder, eggplant mixture, chicken bouillon granules, tomato, chicken broth, chicken bouillon granules, tomato, chicken broth, garlic powder, eggplant mixture, chicken bouillon granules, tomato, chicken broth and garlic powder. Saute over medium heat for 1 to 2 minutes, stirring every so often. In a bowl, mix the chicken, onion, chicken bouillon cube, tomato, broth, garlic powder, cheese, shredded cheese and lemon juice (optional). Pour into slow cooker, stirring occasionally, for 4 hours.
Reduce heat to medium-low and add noodles. Cover with corn meal and salad dressing. Cover and simmer for 20 minutes.
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