Creamy Chicken Fettuccine

• 1-1/2 pounds boneless skinless chicken breasts, cut into cubes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 4 ounces process cheese (Velveeta), cubed
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 jar (2 ounces) diced pimientos, drained, optional
• 1 package (16 ounces) fettuccine or spaghetti
• Coarsely ground pepper, optional

1. 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.
2. 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.

chicken breasts, garlic, onion powder, pepper, condensed cream, condensed cream, process cheese, olives, pimientos, ground pepper

Taken from www.tasteofhome.com/recipes/creamy-chicken-fettuccine/ (may not work)