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Creamy Chicken Fettuccine

 Creamy Chicken Fettuccine
"Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken," assures Melissa Cowser of Greenville, Texas.
6 ServingsPrep: 15 min. Cook: 3 hours


  • 1-1/2 pounds boneless skinless chicken breasts, cut into cubes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon pepper
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 4 ounces process cheese (Velveeta), cubed
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 jar (2 ounces) diced pimientos, drained, optional
  • 1 package (16 ounces) fettuccine or spaghetti
  • Thin breadsticks, optional


  • Place the chicken in a 3-qt. slow cooker; sprinkle with garlic
  • powder, onion powder and pepper. Top with soups. Cover and cook on
  • high for 3-4 hours or until chicken is no longer pink.
  • Stir in the cheese, olives and pimientos if desired. Cover and cook
  • until cheese is melted. Meanwhile, cook fettuccine according to
  • package directions; drain. Serve with chicken and breadsticks if
  • desired. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 540 calories, 15 g fat (6 g saturated fat), 81 mg cholesterol, 1,151 mg sodium, 62 g carbohydrate, 4 g fiber, 39 g protein.

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Creamy Chicken Fettuccine (continued)

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