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.

Pinterest Four Cheese Chicken Fetuccine

Bacon and Chicken Alfredo with Homemade Sauce

This bacon and chicken alfredo with a homemade sauce is a keeper, and not just because I said so. I had five others around my table the night I concocted it, and everyone agreed they could eat it once a week. There are several variables here. For the pasta, you can use spaghetti, fettucini, bow ties, or regular egg noodles. I chose bow ties the first time I made it, and shells for the most recent menu.

I thought about fettucini noodles, but we’d just had four cheese chicken fettucini five days before, so I opened up the box of shells instead. Plus, my son was running to our house for supper and then running back (16 miles), so I wanted to give him something that was substantial for his run. He is training for another 100-mile race, so he needs those carbs.

When you’ve got some leftover fried bacon and some leftover chicken, add the two together to make this dish. One time I used bacon and some left-over turkey breast from Christmas (I had stored it in the freezer) and some leftover chicken in the fridge from the evening before.  I also added peas.  The second time, I just used some leftover chicken that was in the freezer. Either way, it’s bacon and chicken alfredo because those are the main ingredients!

chicken bacon alfredo with peasI make my own alfredo sauce.  Start with two to four tablespoons real butter. Don’t use any of that fake stuff; use the real thing. Melt the butter and then add one, two, or three cloves garlic. Stir the butter and garlic for one to three minutes until everyone starts asking if you’re making garlic bread for supper.  Add one cup of heavy cream, salt, and pepper, stirring until it thickens.  Then add more cream., allowing it to thicken some more. Last, add parmesan cheese – about 2 to 4 tablespoons or as much as you’d like.

If you are willing to be patient and give your sauce a little time, you don’t need to add any flour.  The first time I made this, I served six people at my table. I used 2 Tablespoons butter and 12 oz. heavy cream.  It thickened well on its own. So go ahead and give it a go. Tweak it to suit your fancy – and enjoy!

 

Bacon and Chicken Alfredo with Homemade Sauce
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
A satisfying, tasty, and easy dish to fix for a family or for a crowd. Alfredo sauce is always good, and making your own is even better!
Ingredients
  • 2 cups cooked chicken and bacon (leftovers or fried and drained)
  • Noodles - enough to serve 6-8 people; fettucini, bow ties, shells, or whatever you choose
  • 2 Tbsp. real butter
  • 16 ounces cream OR milk
  • Flour (1-2 Tbsp., optional)
  • 2-3 cloves garlic, crushed
  • Minced onion or onion powder ) a tablespoon or two
  • Salt and pepper to taste
  • ¼ cup parmesan cheese - more or less to your taste
Instructions
  1. Cut up leftover chicken and bacon, or cook chicken and fry up bacon, and drain
  2. Cook noodles according to package directions
  3. Melt 2 Tablespoons butter in a large skillet/saucepan
  4. Add crushed garlic cloves and stir until clear
  5. OPTIONAL: add flour and stir until smooth
  6. Add half the cream and stir until it begins to thicken
  7. Add the remainder of the cream and stir some more as it thickens
  8. Season with salt and pepper
  9. Add parmesan cheese and stir until dissolved
  10. Add noodles, chicken, and bacon, mixing thoroughly
  11. Heat through and serve

Pinterest Chicken Bacon alfredo sauce

Sweet and Sour Baked Chicken

If you’re looking for a fairly easy recipe for chicken – and one that you can do ahead – try this one. When chicken is on sale and you want to purchase a good amount, fix up this recipe before you put the chicken into the freezer.  When you are ready to serve, thaw your chicken and pour the sauce on top.  Bake it for under an hour, and you’re done.

If you’ve got to cut up one pound of chicken breasts, try doing four or five pounds.  You’ll be ready the next time you’re too tired to think of what to fix.  Plus, this recipe works well with rice or refried rice.  So when you’ve made too much rice and have leftovers, turn it into refried rice and serve it with this chicken.  Win-win all the way around!

To make the sauce, mix the ingredients together with a whisk until smooth.  It will keep in the refrigerator for a day or two.

In a separate bowl, place chicken (cut into pieces), then season with salt and pepper.  I use sea salt, but regular salt will work.  Stir the chicken into the cornstarch.

Beat eggs until smooth in a different container.

Heat oil in a skillet and dip your chicken into the eggs, then place in the skillet.  Stir and turn chicken until all pieces are done.  Drain your chicken, then place in freezer bags to freeze or put into a casserole dish.

Place the sauce on top of the chicken, then bake, stirring the sauce and turning the chicken every 15 minutes.  Bake approximately one hour until the sauce is thickened.  Serve over rice.

Sweet and Sour Baked Chicken
Author: 
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This dish is a little extra work, but delightful to serve to guests. By preparing the chicken ahead of time, this recipe is easy to handle for a large or small crowd.
Ingredients
  • 2 pounds boneless, skinless chicken breasts, cut into one-inch pieces
  • Sea salt or Kosher salt and pepper to taste
  • ¾-1 cup cornstarch
  • 4 beaten eggs
  • ½ cup vegetable oil
  • SAUCE:
  • 1½ cups sugar
  • 1 cup apple cider vinegar
  • ½ cup ketchup
  • 2 Tbsp. soy sauce
  • 1 tsp. garlic powder
Instructions
  1. For sauce: whisk ingredients together and set aside
  2. Heat oil in a skillet or wok
  3. Season chicken with salt and pepper
  4. Coat with cornstarch
  5. Dip pieces in eggs then place in skillet
  6. Fry until pieces are golden
  7. Remove from skillet and drain excess oil
  8. Put chicken in lightly greased casserole dish
  9. Place sauce on top of chicken
  10. Bake at 325 for about one hour, until the sauce is thickened
  11. Serve over rice or noodles

Savory Chicken Strudel Sandwiches

chicken streudel sandwiches MW

 

This recipe is so easy to do.  If you’re looking for a fun and easy chicken sandwich recipe, here it is.

One nice thing about this recipe is that you can substitute ingredients for whatever left-over raw vegetables you have in the fridge:  broccoli, carrots, zucchini, squash, cauliflower, cabbage, etc.

You can also substitute other meat for the chicken.  I’ve used ham, turkey, and bacon.  When I use ham, I use swiss or mozzarella cheese instead of cheddar.

Serve these  chicken sandwiches when you need a light, substantial lunch.  You’ll be glad you did.

These sandwiches were baked and served in stoneware from Celebrating Home.

The original recipe credit goes to Taste of Home.  Find more great recipes at www.tasteofhome.com.

 

Author: 
Recipe type: main dish - sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
Ingredients
  • 2 cups diced cooked chicken
  • ½ cup shredded carrots
  • ½ cup finely chopped broccoli
  • ½ cup shredded carrots
  • 2 cloves garlic, minced
  • ⅓ cup finely chopped red pepper
  • ½ tsp. dill weed
  • 4 oz. shredded sharp cheddar
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ½ cup cream cheese (you can substitute mayonnaise)
  • 16 oz. refrigerated crescent rolls
  • 1 egg white, beaten OR milk
  • 2 Tbsp. slivered almonds
Instructions
  1. In a bowl, combine the first 10 ingredients. Mix well.
  2. Unroll crescent dough and place in a greased 15 x 10 x 1 in. baking pan.
  3. Press the seams and perforations together, forming a triangle that fits onto your pan. (The dough will hang over edges of pan).
  4. Spread the filling lengthwise down the center of the dough.
  5. On each side, cut strips (approx. 1½ inch wide)
  6. Starting at one end, alternate the strips, twisting twice and laying at an angle across the filling. Seal the ends.
  7. Brush dough with egg white (I just use milk); sprinkle with almonds (optional).
  8. Bake at 375 for 30-35 minutes or until golden brown.
  9. Cut into slices. Serve warm. 12 servings.

 

Pinterest Chicken Streudal sandwiches