Ingredients
4 bone-in chicken breast halves (12 to 14 ounces each), skin removed2 tablespoons canola oil1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup chicken broth1 small onion, chopped1 jar (6 ounces) sliced mushrooms, drained1/4 teaspoon garlic salt1/4 teaspoon pepper8 ounces fettuccine1 package (8 ounces) cream cheese, softened and cubedShredded Parmesan cheese, optional
Preparation
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 meat. Cover and cook on low for 4-5 hours or until chicken is tender.
Cook fettuccine according to package directions; drain. Remove chicken from slow cooker and keep warm. Turn slow cooker off and stir in cream cheese until melted. Serve chicken and sauce with fettucine. Top with Parmesan cheese if desired.
