Chicken Fettuccine with Cheese Recipe

3.5 2
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Chicken Fettuccine with Cheese Recipe

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3.5 2
Publisher Photo
For an entree with plenty of comforting flavor, I prepare this dish often.—Rochelle Brownlee, Big Timber, Montana
Recommended: Grandma's Best Suppers
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Four-Cheese Chicken Fettuccine in Light & Tasty February/March 2003, p46

Nutritional Facts

1 cup: 651 calories, 46g fat (27g saturated fat), 166mg cholesterol, 952mg sodium, 31g carbohydrate (0 sugars, 1g fiber), 29g protein.

  • 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
  1. 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.
  2. Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.
Originally published as Four-Cheese Chicken Fettuccine in Light & Tasty February/March 2003, p46

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