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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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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.