Friday, January 16, 2009

Four Cheese Chicken Fettucine

I can't actually remember where I found this one, just that it's really tasty!

Four-Cheese Chicken Fettuccine
TIME: Prep: 20 min. Bake: 30 min.

8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

1. Cook fettuccine according to package directions.
2. Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted.
3. Add chicken; heat through.
4. Drain fettuccine; add to the sauce.
5. Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture.
6. Cover and bake at 350° for 25 minutes.
7. Uncover; bake 5-10 minutes longer or until golden brown.

Yield: 6-8 servings.

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