Four Cheese Chicken Fettuccine

 chicken fettucineThis recipe for chicken fettuccine is a family favorite.

I came across it a few years ago when I was to bring a chicken dish to a Slabach family reunion.   Several of us were assigned this responsibility, and it didn’t matter what we brought as long as it was a 9 x 12 pan of a chicken dish. When there are nearly fifty folks to feed, there’s a pretty sure guarantee the variety will please everyone’s palate without trouble.  I assumed that others would bring chicken rice dishes or tetrazzini, and my husband told me to find something different than all the usual chicken dishes.  So I did.
I found this chicken fettuccine recipe in a Taste of Home cookbook.  [Find more great recipes at www.tasteofhome.com].  In addition to fettuccini noodles and chicken, you’ll need four different kinds of cheese for this recipe:  Swiss, parmesan, mozzarella, and cream cheese.
chicken fettuccine 2
This one became a keeper.  Put this dish with a fresh garden salad and some French bread or garlic bread, and you’ve got a meal. Both children and adults claim this dish as a favorite, and nobody in my house complains if we’re having leftovers when chicken fettuccine is on the table.
I usually double (or triple or quadruple) this recipe and put one or two pans in the freezer for later use. If I’m a little short on any of the cheeses or cream, I don’t worry about it since I’m doubling the recipe. Throw in a little extra milk or some other cheese if you’d like. Once when I quadrupled the recipe, I used 24 oz. of cream cheese instead of 32 oz. Occasionally if I don’t have Swiss cheese, I’ve used Munster instead. I use my home-canned chicken for this, but sometimes I’ve used leftover grilled chicken or leftover chicken from another dish as well. (The link for home-canned chicken takes you to home-canned beef, but the directions are there for the chicken as well.)

Four Cheese Chicken Fettuccine
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
This recipe is a keeper. Make 2 pans and put one in the freezer. Guaranteed to be a crowd pleaser!
Ingredients
  • 8 oz. fettuccine
  • 1 can cream of mushroom soup
  • 8 oz. cream cheese, cubed
  • 4.5 oz. mushrooms - drained
  • ½ cup butter
  • 1 cup heavy whipping cream
  • ¼ tsp. garlic powder
  • ¾ cup grated Parmesan cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup shredded Swiss cheese
  • 2½ cups cubed cooked chicken
  • TOPPING:
  • ⅓ cup seasoned bread crumbs
  • 2 Tbsp. melted butter
  • 1-2 Tbsp. grated Parmesan cheese
Instructions
  1. Cook fettuccine according to directions, then drain.
  2. In a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder.
  3. Add the cheeses, then cook and stir until melted
  4. Add the chicken
  5. Heat through
  6. Combine noodles and sauce
  7. Put into a 2½ quart baking dish (I use a 9 x 12 casserole)
  8. Combine topping ingredients and sprinkle over the casserole
  9. Bake, covered for 25 min. at 350.
  10. Uncover and bake 5-10 minutes or until crumb topping is browned.

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