Easy Chicken Tetrazzini



2-1/2 lb. skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces
2 4.5-oz. jars (drained weight) sliced mushrooms, drained
1 16-oz. jar Alfredo pasta sauce
1/4 cup chicken broth or water
2 Tbsp. dry sherry (optional)
1/4 tsp. ground black pepper
1/4 tsp. ground nutmeg
10 oz. dried spaghetti or linguine
2/3 cup grated Parmesan cheese (3 ounces)
3/4 cup thinly sliced green onion (6)
Toasted French bread slices (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms. In a medium bowl, stir together alfredo sauce, broth, sherry (if desired), pepper, and nutmeg. Pour over chicken mixture in cooker.
2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3. Meanwhile, cook spaghetti according to package directions; drain. Stir Parmesan cheese into chicken mixture in cooker. Serve chicken mixture over spaghetti, topping each serving with green onion. If desired, serve with toasted French bread slices.

Yield: 8 servings