Four-Cheese Chicken Fettuccine |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Meet the Cook: As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, I love this casserole! I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. -Rochelle Brownlee, Big Timber, Montana Ingredients:
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 |
topping: |
1/3 cup seasoned bread crumbs |
2 tablespoons butter, melted |
1 to 2 tablespoons grated parmesan cheese |
Directions:
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. Add chicken; heat through. Drain fettuccine; add to the sauce.
3. Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 6-8 servings.
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