• 8servings
  • 45minutes
  • 377calories

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked fettuccine

  2. 2 cups sliced fresh mushrooms

  3. 1 tablespoon butter

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

  5. 1 package (8 ounces) fat-free cream cheese, cubed

  6. 2 cups fat-free milk

  7. 1/2 cup fat-free half-and-half

  8. 1/4 teaspoon garlic powder

  9. 2-1/2 cups cubed cooked chicken breast

  10. 3/4 cup grated Parmesan cheese

  11. 1/2 cup shredded part-skim mozzarella cheese

  12. 1/2 cup shredded reduced-fat Swiss cheese

  13. TOPPING:

  14. 1/3 cup seasoned bread crumbs

  15. 1 tablespoon butter, melted

  16. 1 tablespoon grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Makeover Four-Cheese Chicken Fettuccine Recipe photo by Taste of Home Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.

  2. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. 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: 8 servings.


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