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Four-Cheese Chicken Fettuccine


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  • 8 ounces uncooked fettuccine
  • 1 can cream of mushroom soup
  • 1 package (8 ounces) cream cheese, cubed
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • 1/4 teaspoon garlic powder
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded Swiss cheese
  • 2-1/2 cups cubed cooked chicken
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 1 to 2 tablespoons grated Parmesan cheese


Servings 8
Adapted from


Step 1

* Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large soup kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine. Add to the chicken mixture; toss to coat.
* Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture.
* Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

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