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
Recommended: Grandma's Best Suppers
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

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


  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.

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GStaelens User ID: 1765741 235940
Reviewed Oct. 29, 2015

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

klandrews84 User ID: 7066576 58670
Reviewed Sep. 19, 2014

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

Sue Zappa User ID: 1094741 72764
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!"

WendyHewitt User ID: 1363693 68849
Reviewed Jan. 3, 2014


Hannah0418 User ID: 1795891 20428
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."

deannasnz User ID: 6542477 86669
Reviewed Jul. 7, 2013

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

tambean User ID: 6369258 20427
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!"

Pashalina4 User ID: 6483916 33614
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."

bigbill73 User ID: 2896237 33310
Reviewed Oct. 9, 2011

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

mildred24 User ID: 1070096 72756
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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