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Creamy Chicken Fettuccine

TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD: 6 servings.
Convenient canned soup and process American cheese hurry along the assembly of this creamy sauce loaded with delicious chunks of chicken. —Melissa Cowser, Greenville, Texas

Ingredients

  • 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
  • Coarsely ground pepper, optional

Directions

  • 1. 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.
  • 2. 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; top with coarsely ground pepper if desired.

Nutrition Facts

1 cup: 540 calories, 15g fat (6g saturated fat), 81mg cholesterol, 1151mg sodium, 62g carbohydrate (5g sugars, 4g fiber), 39g protein.

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