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Four-Cheese Chicken Fettuccine

Four-Cheese Chicken Fettuccine
For an entree with plenty of comforting flavor, I prepare this dish often.—Rochelle Brownlee, Big Timber, Montana
8 ServingsPrep: 15 min. Bake: 35 min.

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
  • Dutch oven or large soup kettle, combine the soup, cream cheese,
  • mushrooms, cream, butter and garlic powder. Cook and stir over
  • medium heat until blended. Reduce heat to low; add cheeses and stir
  • until melted. Add chicken; heat through. Drain fettuccine. Add to
  • the chicken mixture; toss to coat.
  • Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping
© Taste of Home 2013

2 of 2

Four-Cheese Chicken Fettuccine (continued)

Directions (continued)

  • ingredients; sprinkle over chicken mixture.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes
  • longer or until golden brown. Yield: 8 servings.
Nutrition Facts: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013