"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Chicken Fettuccine Recipe

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This recipe for Chicken Fettuccine, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Champlin Church
Added: Wednesday, July 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. fettuccine pasta
1 can cream of mushroom soup
8 oz. cream cheese
3/4 c. sliced mushrooms
1 c. heavy cream
1/2 c. butter
1/4 tsp. garlic powder
1/4 tsp. red pepper flakes
1/2 tsp. oregano
3/4 c. grated Parmesan cheese
1/2 c. shredded mozzarella
1/2 c. shredded Swiss cheese
2 1/2 c. cooked cubed chicken breasts
Topping:
1/3 c. seasoned bread crumbs
2 Tbs. melted butter
2 Tbs. fresh grated Parmesan cheese

Directions:
Directions:
Cook pasta, set aside. Preheat oven to 350. In kettle combine soup, cream cheese, mushrooms, butter, cream, garlic powder, oregano & pepper flakes. Cook over low heat, stirring continuously. Stir in cheeses, cook & stir until melted. Add chicken; heat through. Transfer to shallow 2 1/2 qt. baking dish. Combine topping ingredients. Sprinkle over mixture. Cover & bake 25 minutes. Remove cover bake additional 5 -10 minutes, until golden.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This is an easy version of fettuccine. Sydney requests this for birthdays and other special occasions. John likes it better the next day.

 

 

 

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