Chicken & Mushroom Alfredo

Chicken & Mushroom Alfredo

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    bone-in chicken breast halves (12 to 14 ounces each) , skin removed

  • 2

    tablespoons canola oil

  • 1

    can (10-¾ ounces) condensed cream of chicken soup, undiluted

  • 1

    can (10-¾ ounces) condensed cream of mushroom soup, undiluted

  • 1

    cup chicken broth

  • 1

    small onion, chopped

  • 1

    jar (6 ounces) sliced mushrooms, drained

  • ¼

    teaspoon garlic salt

  • ¼

    teaspoon pepper

  • 8

    ounces fettuccine

  • 1

    package (8 ounces) cream cheese, softened and cubed

  • Shredded Parmesan cheese, optional

Directions

In a large skillet, brown chicken in oil in batches. Transfer to a 4- or 5-qt. slow cooker. 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. Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve with fettucine. Top with Parmesan cheese if desired.


Nutrition

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