Four-Cheese Chicken Fettuccine

Four-Cheese Chicken Fettuccine From Light & Tasty

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 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

SERVINGS 8 CATEGORY Main Dish METHOD Baked PREP 15 min. COOK 35 min. TOTAL 50 min.

DIRECTIONS

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large 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.
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.

NUTRITIONAL INFO

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.