Four-Cheese Chicken Fettuccine

By lovemygolden

Ingredients

• TOPPING:
• 8 ounces uncooked fettuccine
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 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

Preparation

Step 1

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.

Taste of Home 2014 Originally published as Four-Cheese Chicken Fettuccine in Country Woman May/June 1999, p31