Four-Cheese Chicken Fettuccine

By Totlxtc

Ingredients

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

Preparation

Step 1

* Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large soup kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine. Add to the chicken mixture; toss to coat.
* Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture.
* Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.


Lighter version: Makeover Four-Cheese Chicken Fettuccine

Nutritional Analysis: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.