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

My Windowsill
This recipe is a keeper. Make 2 pans and put one in the freezer. Guaranteed to be a crowd pleaser!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish
Cuisine American
Servings 8 -12

Ingredients
  

  • 8 oz. fettuccine
  • 1 can cream of mushroom soup
  • 8 oz. cream cheese cubed
  • 4.5 oz. mushrooms - drained
  • 1/2 cup butter
  • 1 cup heavy whipping cream
  • 1/4 tsp. 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 Tbsp. melted butter
  • 1-2 Tbsp. grated Parmesan cheese

Instructions
 

  • Cook fettuccine according to directions, then drain.
  • In a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder.
  • Add the cheeses, then cook and stir until melted
  • Add the chicken
  • Heat through
  • Combine noodles and sauce
  • Put into a 2 1/2 quart baking dish (I use a 9 x 12 casserole)
  • Combine topping ingredients and sprinkle over the casserole
  • Bake, covered for 25 min. at 350.
  • Uncover and bake 5-10 minutes or until crumb topping is browned.

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