Chicken Fettuccini

Another HUGE hit here. It's a weekly MUST in this house

Chicken Fettuccini

Ingredients
1 1⁄2 pounds chicken breast tenders (or boneless, skinless breasts)
1 10 oz can cream of mushroom soup
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon garlic powder
2 packages (8 ounces each) cream cheese, cut into chunks
1 cup (2 sticks) butter, cut into pieces
1 1⁄2 cups grated Parmesan cheese, plus additional for garnish
1 1⁄2 cups whole milk
1 package (1 pound) fettuccini

Directions
Spray inside of 5-quart CROCK-POT® slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of CROCK-POT® slow cooker. Top with mushroom soup. Sprinkle salt, black pepper and garlic powder.
Stir together cream cheese, butter, Parmesan cheese and milk in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over chicken. Cover and cook on LOW 4 to 5 hours or on HIGH 2 to 2 1⁄2 hours.