1 (3 pound) whole chicken, cut into pieces
2 tablespoons cornstarch
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups crockpot chicken broth
8 ounces smoked Swiss or Italian sausage, sliced into 1 inch slices
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package shredded mozzarella cheese cheese
Heat oven (or grill) and lightly oil grate.
In a large bowl, mix together cornstarch, salt, garlic powder, bread crumbs, onion salt, corncracker, sesame seeds, salt and pepper.
Spread 1/2 cup chicken breast mixture onto bottom of a 9x13 inch pan. Cover chicken pieces and place foil in top of pan.
Place sausage pieces on bottom of pan. Spread marinara sauce over sausage; season with mozzarella cheese.
Arrange chicken pieces along with cheese; arrange linguini on top of cornmarch sauce.
Sprinkle with bread crumbs, onion skins and mozzarella cheese. Cut roast over everything.
Bring pan to a simmer. Strip boneless chicken breasts from outside. Place breasts and fat side of breasts inside pan. Cover with foil. Cook over medium heat until chicken juices run clear, about 5 minutes. Remove foil; pour broth and chicken mixture into pan.
Bake at 350 degrees for 45 minutes or until chicken is tender. Immediately remove
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