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    Four-Cheese Chicken Fettucine


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: FtLaudMom Light & Tasty February/March 2003

    List of Ingredients




    8 oz. uncooked fettucine
    1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
    1 package (8 oz) cream cheese, cubed)
    1 jar (4=1/2 oz) sliced mushrooms, drained
    1 cup whipping cream
    1/2 cup butter or margarine
    1/4 teaspoon garlic powder
    3/4 cup grated parmesan cheese
    1/2 cup shredded mozzarella cheese
    1/2 cup shredded swiss cheese
    2-1/2 cups cubed cooked chicken
    TOPPING:
    1/3 cup seasoned bread crumbs
    2 tablespoons butter or margarine, melted
    1 to 2 tablespoons grated parmesan cheese

    Recipe



    Cook fettucine according to package directions. Meanwhile, in a dutch oven or large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken, heat through. Drain fettucine, add to chicken mixture.
    Transfer to a greased shallow 2-1/2 qt. baking dish. Combine topping ingredients; sprinkle over chicken misture. Cover and bake at 350 for 30 minutes. Uncover, bake 5-10 minutes longer or until golden brown.
    Yield - 8 servings
 

 

 

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