Chicken and Mushroom Fettuccini Alfredo

• 1 12 lbs chicken breast tenders
• 16 ounces cremini mushrooms, cut into thirds
• 12 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon garlic powder
• 16 ounces cream cheese, cut into chunks
• 1 cup butter, cut into pieces
• 1 12 cups grated parmesan cheese, plus additional for garnish
• 1 12 cups whole milk
• 1 lb fettuccine pasta

1. Spray inside of 5-quart CROCK-POT slow cooker with nonstick cooking spray.
2. Arrange chicken in single layer in bottom of CROCK-POT slow cooker.
3. Top with mushrooms.
4. Sprinkle salt, black pepper and garlic powder over mushrooms.
5. Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat.
6. Whisk constantly until smooth and heated through.
7. Pour over mushrooms, pushing down any that float to surface.
8. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 12 hours.

chicken breast tenders, mushrooms, salt, black pepper, garlic, cream cheese, butter, parmesan cheese, milk, pasta

Taken from www.food.com/recipe/chicken-and-mushroom-fettuccini-alfredo-464760 (may not work)