Chicken Alfredo (Print Version)
# Ingredients:
01 -
4 bone-in chicken breast halves (12 to 14 ounces each), skin removed.
02 -
2 tablespoons canola oil.
03 -
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted.
04 -
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted.
05 -
1 cup chicken broth.
06 -
1 small onion, chopped.
07 -
1 jar (6 ounces) sliced mushrooms, drained.
08 -
1/4 teaspoon garlic salt.
09 -
1/4 teaspoon pepper.
10 -
8 ounces fettuccine.
11 -
1 package (8 ounces) cream cheese, softened and cubed.
12 -
Shredded Parmesan cheese, optional.
# Instructions:
01 -
In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker.
02 -
In a large bowl, combine the soups, broth, onion, mushrooms, garlic salt and pepper; pour over meat. Cover and cook on low for 4-5 hours or until chicken is tender.
03 -
Cook fettuccine according to package directions; drain.
04 -
Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted.
05 -
Serve chicken and sauce with fettuccine. Top with Parmesan cheese if desired.
# Notes:
01 -
Simple to prepare with a slow cooker, this Chicken & Mushroom Alfredo combines tender chicken with creamy Alfredo sauce and is served over fettuccine.