Chicken Veggie Alfredo - cooking recipe

Ingredients

4 Boneless Skinless Chicken Breast Halves
1 tbsp. Vegetable Oil
1 jar (16 oz.) Alfredo Sauce
1 can (14-15 oz.) Whole Kernel Corn drained
1 c. frozen Peas thawed
1 jar (4 1/2 oz.) sliced Mushrooms drained
1/2 c. Water
1/2 tsp. Garlic Salt
1/4 tsp. Pepper
Hot cooked Linguine

Preparation

In a large skillet, brown chicken in oil. Transfer to a slow cooker. In a bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. Pour over chicken. Cover and cook on low for 6-8 hrs. Serve over linguine. Yield 4 servings.