Chicken & Mushroom Alfredo
Ingredients:
– 4 bone-in chicken breast halves (12 to 14 ounces each), skin removed
– 2 tablespoons canola oil
– 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
– 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
– 1 cup chicken broth
– 1 small onion, chopped
– 1 jar (6 ounces) sliced mushrooms, drained
– 1/4 teaspoon garlic salt
– 1/4 teaspoon pepper
– 8 ounces fettuccine
– 1 package (8 ounces) cream cheese, softened and cubed
– Shredded Parmesan cheese, optional
Directions:
1. In a large skillet, brown the chicken in oil in batches. Transfer to a 4- or 5-quart slow cooker.
2. In a large bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, chopped onion, sliced mushrooms, garlic salt, and pepper. Mix well and pour over the chicken in the slow cooker.
3. Cover and cook on low for 4-5 hours or until the chicken is tender.
4. About 20 minutes before serving, cook the fettuccine according to the package directions. Drain well and set aside.
5. Remove the chicken from the slow cooker and keep warm. Turn off the slow cooker and stir in the softened, cubed cream cheese until melted and smooth.
6. Serve the chicken and creamy sauce over the cooked fettuccine. Top with shredded Parmesan cheese if desired.
Prep Time: 20 minutes | Cooking Time: 4-5 hours | Total Time: 4 hours 20 minutes
Kcal: 500 kcal | Servings: 4 servings
