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Four-Cheese Chicken Fettuccine

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
    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


  • 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 ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
Nutrition Facts
1 serving: 641 calories, 47g fat (27g saturated fat), 167mg cholesterol, 895mg sodium, 29g carbohydrate (3g sugars, 2g fiber), 28g protein.

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  • camathe
    May 30, 2020

    My family hates mushrooms. Any suggestions for substitution for the soup? Maybe cream of chicken?

  • KookieB
    Oct 23, 2018

    Excellent! Recipe is simple to prepare as is and can easily be doubled. I lightened it up a bit by using lo fat cream cheese and subbed half of the cream with chicken stock and it was wonderful, too. I always make more because everyone loves it and leftovers next day(if there are any) work! Yummy!

  • schamberlain
    Apr 25, 2018

    Very good dish. I doubled the recipe with the exception of the cream cheese. I used half 2%milk and half cream. It was rich but probably not as rich had i added all the cream cheese and cream. I used a 9x13 pan and next time will put a cookie sheet under it, it bubbled over. I will use half the butter next time cuz that was what bubbled out. Amazing dish and will make again.

  • GStaelens
    Oct 29, 2015

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

  • klandrews84
    Sep 19, 2014

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

  • Sue Zappa
    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
    Jan 3, 2014


  • Hannah0418
    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
    Jul 7, 2013

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

  • tambean
    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!