1 1/2 lbs boneless skinless chicken breasts, cut into cubes
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 tsp pepper
1 can cream of chicken soup
1 can cream of celery soup
4 oz process American cheese, cubed
2 1/4 oz sliced ripe olives, drained
2 oz diced pimientos, drained optional
16 oz spinach fettucine
1. Place the chicken in a slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with woups. Cover and cook on high 3-4 hours or until chicken juices run clear. Stir in cheese, olives, and pimientos. Cover and cook until cheese is melted.
2. Meanwhile, cook fettucine according to package directions; drain. Serve with chicken and sauce.
This tasted really good to me especially served over the spinach fettucine. Definitely not that healthy with the cream soups and processed cheese, but hey every now and then it’s okay, right? 3 stars.
Recipe Source: Best of Country Slow Cooker Recipes