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
Ingredients
- 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
- TOPPING:
- 1/3 cup seasoned bread crumbs
- 1 tablespoon butter, melted
- 1 tablespoon grated Parmesan cheese
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