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Four-Cheese Chicken Fettuccine Recipe
Four-Cheese Chicken Fettuccine Recipe photo by Taste of Home
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Four-Cheese Chicken Fettuccine Recipe

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4.5 27 44
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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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings

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

Nutritional Facts

641 calories: 1 each, 47g fat (27g saturated fat), 167mg cholesterol, 895mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 28g protein .

Directions

  1. Cook fettuccine according to package directions.
  2. 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.
  3. 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.
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.


Reviews for Four-Cheese Chicken Fettuccine

AVERAGE RATING
(44)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (6)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
GStaelens
Reviewed Oct. 29, 2015

"Very rich but fantastic. I will probably use it as a side dish."

MY REVIEW
klandrews84
Reviewed Sep. 19, 2014

"Will make again. My husband loved it. Was a bit rich for me but good!"

MY REVIEW
Sue Zappa
Reviewed May. 13, 2014

"Absolutely delicious! The only thing I changed was to use 2% milk instead of whipping cream because I didn't have the cream in the house. Also used lite cream cheese & lite condensed soup because that's what I buy. Will make this often!"

MY REVIEW
WendyHewitt
Reviewed Jan. 3, 2014

"Awesome!!!"

MY REVIEW
Hannah0418
Reviewed Jan. 1, 2014

"Just okay for me. Can't believe I'm saying this but it's actually too rich. I'm by no means a health nut, but I didn't feel good after having this."

MY REVIEW
deannasnz
Reviewed Jul. 7, 2013

"I make this whenever I have all the ingredients on hand. It's a favourite. Good without mushrooms too."

MY REVIEW
tambean
Reviewed Oct. 13, 2012

"This recipe is awesome. One of my favorites. I also left out the mushrooms. I honestly never thought I'd find a fettuccine recipe that I'd be able to make at home. Easy and amazing!"

MY REVIEW
Pashalina4
Reviewed Feb. 1, 2012

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

MY REVIEW
bigbill73
Reviewed Oct. 9, 2011

"Awesome meal. The family gave all thumbs up."

MY REVIEW
mildred24
Reviewed Jun. 16, 2011

"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."

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