1 (4 pound) whole chicken
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
3 cubes chicken bouillon
4 cups white rice
1 small onion, finely chopped
1 tablespoon Worcestershire sauce
3 tablespoons salt
Place pan in oven; heat to 400 degrees F (200 degrees C).
Place chicken 1 cup of soup in a shallow dish with 1 cup of milk. Pour chicken soup over chicken in pan; pour in bouillon cubes and milk. Bring just to a boil for 1 minute. Reduce heat and simmer for 30 minutes, bay leaves and pasta, or until chicken is bone dry.
Heat a heavy skillet over medium-high heat. In a bowl, combine chicken stock, cooked chicken, soup, bouillon, rice and onion and Worcestershire sauce. Season with salt and pepper to taste. Simmer uncovered, covered, for 2 hours.
Unfortunately my crock pot is not large enough for this amount of dough, so I ended up rolling the dough up the sides of the roll-up bar and putting it in the bottom of the pot. It was a little too runny for my taste, so next time I will try adding a whole egg to see if it improves the texture of the dough. Either way, I will be making this again!
tested this on 123±2 You only need half the amount of dill and pepper, and this is much, much tastier than its dried powder equivalent. I used hoisin sauce instead of veggie sauce, added garlic a teaspoon at the end and used the dill pickle chunks for the onions.