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Makeover Four-Cheese Chicken Fettuccine

 Makeover Four-Cheese Chicken Fettuccine
This make over of a classic dish still retains the rich flavor of the original yet fits into a healthier eating plan.—Taste of Home Test Kitchen, Greendale, Wisconsin
8 ServingsPrep: 15 min. Bake: 30 min.


  • 8 ounces uncooked fettuccine
  • 2 cups sliced fresh mushrooms
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 2 cups fat-free milk
  • 1/2 cup fat-free half-and-half
  • 1/4 teaspoon garlic powder
  • 2-1/2 cups cubed cooked chicken breast
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup shredded reduced-fat Swiss cheese
  • 1/3 cup seasoned bread crumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon grated Parmesan cheese


  • Cook fettuccine according to package directions. Meanwhile, in a
  • Dutch oven or large kettle, saute mushrooms in butter until tender.
  • Add the soup, cream cheese, milk, half-and-half and garlic powder.
  • Cook and stir over medium-low heat until smooth. Remove from the

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Makeover Four-Cheese Chicken Fettuccine (continued)

Directions (continued)

  • heat. Add chicken and cheeses; mix well. Drain fettuccine; add to
  • chicken mixture and stir gently to coat.
  • Transfer to a shallow 2-1/2-qt. baking dish coated with cooking
  • spray. 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: 8 servings.
Nutritional Facts: One serving (1 cup) equals 377 calories, 10 g fat (5 g saturated fat), 65 mg cholesterol, 751 mg sodium, 36 g carbohydrate, 1 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat-free milk.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.