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  • 6servings
  • 50minutes
  • 641calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12, D
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked fettuccine

  2. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  3. 1 package (8 ounces) cream cheese, cubed

  4. 1 jar (4-1/2 ounces) sliced mushrooms, drained

  5. 1 cup heavy whipping cream

  6. 1/2 cup butter

  7. 1/4 teaspoon garlic powder

  8. 3/4 cup grated Parmesan cheese

  9. 1/2 cup shredded part-skim mozzarella cheese

  10. 1/2 cup shredded Swiss cheese

  11. 2-1/2 cups cubed cooked chicken

  12. TOPPING:

  13. 1/3 cup seasoned bread crumbs

  14. 2 tablespoons butter, melted

  15. 1 to 2 tablespoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Four-Cheese Chicken Fettuccine Recipe photo by Taste of Home 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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