Ingredients
1-1/2 pounds boneless skinless chicken breasts, cut into cubes1/2 teaspoon garlic powder1/2 teaspoon onion powder1/8 teaspoon pepper1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of celery soup, undiluted4 ounces process cheese (Velveeta), cubed1 can (2-1/4 ounces) sliced ripe olives, drained1 jar (2 ounces) diced pimientos, drained, optional1 package (16 ounces) fettuccine or spaghettiCoarsely ground pepper, optional
Preparation
Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink.
Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken; top with coarsely ground pepper if desired.
