"Favorite Recipe", submitted by Todd Richardson
4 boneless, skinless chicken breasts
1/2 cup onion, chopped
2 (10.5 oz. each) cans cream of chicken soup
8 cloves of fresh minced garlic, divided
4 Tbs. (1/2 stick) butter, divided
1/4 tsp. garlic salt
1 Lb. cooked fettuccine noodles
Salt
Black pepper
Dried paprika
Pour the soup into a crock pot. Place onion and 4 minced garlic cloves over the soup. Cut 2 tablespoons of the butter into pats and place over the soup mixture.
Sprinkle both sides of the chicken with salt, pepper, and paprika. Place them on top of the butter pats. Cut remaining 2 tablespoons of butter into pats and place on top of chicken. Sprinkle garlic salt over the top.
Cook on HIGH for 2-3 hours (check after 2 hours to avoid over-cooking). Stir halfway through cooking. Right before serving, cook fettuccine noodles according to package directions. Serve chicken sliced over cooked noodles and top with additional sauce.
Tip: Try topping with fresh grated Parmesan cheese!
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