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Four-Cheese Chicken Fettuccine Recipe

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Meet the Cook: As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. -Rochelle Brownlee, Big Timber, Montana

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Four-Cheese Chicken Fettuccine Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

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
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

Directions

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.

Nutritional Facts 1 serving (1 each) equals 641 calories, 47 g fat (27 g saturated fat), 167 mg cholesterol, 895 mg sodium, 29 g carbohydrate, 2 g fiber, 28 g protein.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Four-Cheese Chicken Fettuccine (3)

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Four-Cheese Chicken Fettuccine

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Reviewed on Feb. 01, 2012 by Pashalina4

This was the BEST fettuccine I have ever had. All the ingredients go really well together. I will never stop making this.

Reviewed on Oct. 09, 2011 by bigbill73

Awesome meal. The family gave all thumbs up.

Reviewed on Jun. 16, 2011 by mildred24

Just made this recipe today and it turned out really good. I left out the mushrooms and added some pepper and salt. I really thought the bread crumb topping was added bonus.