What you need:
- 2 lbs boneless skinless chicken breasts, cut in bite-sized pieces
- 1 garlic clove, minced
- 2 ribs of celery, sliced
- 1 green pepper, chopped
- 4 oz can sliced mushrooms, drained
- 103/4 oz can cream of chicken soup
- 103/4 oz can cream of celery soup
- 8 oz cheddar cheese, shredded
- 1/4 t black pepper
- 16 oz box of fettuccine
What you do:
- In a 4-6 quart slow cooker, add chicken. Add celery and green
pepper. In a medium bowl, combine garlic, black pepper and
soup; mix. Pour soup mixture over chicken and veggies. Cook,
covered, for 7 hours on low. Add cheese and mushrooms and
mix. Continue cooking, covered, for 30 more minutes, or until
cheese is melted.
- Cook fettuccine according to box directions; drain. Serve
chicken with sauce over hot fettuccine.
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