Easy Chicken Tetrazzini - BHG (slow cooker)

By á-46

Ingredients

• 2 1/2 pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces
• 2 4 1/2ounce jars (drained weight)sliced mushrooms, drained
• 1 16 ounce jarAlfredo pasta sauce
• 1/4 cup chicken broth or water
• 2 tablespoons dry sherry (optional)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 10 ounces dried spaghetti or linguine
• 2/3 cup grated Parmesan cheese (3 ounces)
• 3/4 cup thinly sliced green onion (6)
• Toasted French bread slices (optional)

Preparation

Step 1

1. In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms. In a medium bowl, stir together alfredo sauce, broth, sherry (if desired), pepper, and nutmeg. Pour over chicken mixture in cooker.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Meanwhile, cook spaghetti according to package directions; drain. Stir Parmesan cheese into chicken mixture in cooker. Serve chicken mixture over spaghetti, topping each serving with green onion. If desired, serve with toasted French bread slices.