Four-Cheese Chicken Fettuccine

Four-Cheese Chicken Fettuccine

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces uncooked fettuccine

  • 1

    can (10-¾ ounces) condensed cream of mushroom soup, undiluted

  • 1

    package (8 ounces) cream cheese, cubed

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  • 1

    jar (4-½ ounces) sliced mushrooms, drained

  • 1

    cup heavy whipping cream

  • ½

    cup butter

  • ¼

    teaspoon garlic powder

  • ¾

    cup grated Parmesan cheese

  • ½

    cup shredded part-skim mozzarella cheese

  • ½

    cup shredded Swiss cheese

  • 2-½

    cups cubed cooked chicken


  • cup seasoned bread crumbs

  • 2

    tablespoons butter, melted

  • 1 to 2

    tablespoons grated Parmesan cheese


Cook fettuccine according to package directions. Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce. Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 6-8 servings.


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