PASTA = Four-Cheese Chicken Fettucine

By pattiwarner

Ingredients

• 8 ounces 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 ounce) sliced mushrooms, drained
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/4 tsp. garlic powder
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 2 1/2 cups cubed cooked chicken
• TOPPING
• 1/3 cup seasoned bread crumbs
• 2 Tbsp. butter, melted
• 1 to 2 Tbsp. grated Parmesan cheese

Preparation

Step 1

Cook fettuccine. Meanwhile, in a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken and heat through. Add fettuccine 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 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.