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Four-Cheese Chicken Fettuccine

 Four-Cheese Chicken Fettuccine
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
6-8 ServingsPrep: 20 min. Bake: 30 min.


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


  • 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

2 of 2

Four-Cheese Chicken Fettuccine (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.