1-1/2 lb. boneless, skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon ground black pepper
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
1 cup (4 oz.) process American cheese, cubed (Velveeta)
1 can (2-1/4 oz.) sliced ripe olives, drained
1 jar (2 oz.) diced pimientos, drained, optional
1 pkg. (16 oz.) fettuccine or spaghetti
Thin breadsticks, optional
Place the cubed chicken in a 3 quart crock pot. Sprinkle with garlic powder, onion powder and pepper. Top with soups.
Cover and cook on HIGH heat setting for 3 to 4 hours or until chicken juices run clear.
Stir in cheese, olives and pimientos if desired. Cover and cook until cheese is melted.
Cook fettuccine according to package directions; drain.
Serve with the chicken and breadsticks if desired.
Makes: 6 servings.
Crock-Pot 3-Quart Round Manual Slow Cooker, Stainless Steel