Everyone in my family loves it when I make this dinner, even my kids! You can add any vegetables you like to make it even heartier, such as corn, peas, or diced red bell pepper.
—MONICA WERNER ONTARIO, CA
PREP: 20 MIN. • COOK: 4 HOURS • MAKES: 4 SERVINGS
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
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 the meat. Cover and cook on low for 4-5 hours or until the chicken is tender.
2. Cook the fettuccine according to package directions; drain. Remove the chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve the chicken and sauce with the fettucine. Top with Parmesan cheese if desired.