Makeover Four-Cheese Chicken Fettuccine

By Totlxtc

Ingredients

• TOPPING:
• 8 * 8 ounces uncooked fettuccine
• 2 * 2 cups sliced fresh mushrooms
• 1 * 1 tablespoon butter
• 1 * 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
• 1 * 1 package (8 ounces) fat-free cream cheese, cubed
• 2 * 2 cups fat-free milk
• 1/2 * 1/2 cup fat-free half-and-half
• 1/4 * 1/4 teaspoon garlic powder
• 2-1/2 * 2-1/2 cups cubed cooked chicken breast
• 3/4 * 3/4 cup grated Parmesan cheese
• 1/2 * 1/2 cup shredded part-skim mozzarella cheese
• 1/2 * 1/2 cup shredded reduced-fat Swiss cheese
• *
• 1/3 * 1/3 cup seasoned bread crumbs
• 1 * 1 tablespoon butter, melted
• 1 * 1 tablespoon grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

* Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.
* Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. 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: 8 servings.


Nutritional Analysis: One serving (1 cup) equals 377 calories, 10 g fat (5 g saturated fat), 65 mg cholesterol, 751 mg sodium, 36 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat-free milk.