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Chicken & Mushroom Alfredo Recipe
Chicken & Mushroom Alfredo Recipe photo by Taste of Home

Chicken & Mushroom Alfredo Recipe

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Everyone in my family loves when I make this dinner...even my kids! What's great about this recipe is that you can add vegetables you have on hand to make it heartier, such as corn, peas, or diced red bell pepper.—Monica Werner, Temecula, California
TOTAL TIME: Prep:20 min. Cook: 4 hours
MAKES:4 servings
TOTAL TIME: Prep:20 min. Cook: 4 hours
MAKES: 4 servings

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 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.
  2. 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. Yield: 4 servings.
Originally published as Chicken & Mushroom Alfredo in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p32

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken & Mushroom Alfredo

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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MY REVIEW
Reviewed Nov. 17, 2014

"This was one of the best new recipes I've prepared in my almost 60 years of cooking. So simple and wonderful."

MY REVIEW
Reviewed Sep. 20, 2014

"I used boneless, skinless chicken breasts, cubed them and browned them in oil first, then left them in the crock pot the entire time. Delicious!"

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