"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Four Cheese Chicken Fettuccine Recipe

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This recipe for Four Cheese Chicken Fettuccine, by , is from Kostelyk Family Cookbook: Only Good Stuff!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Martin
Added: Monday, September 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. fettuccine
1 can cream of mushroom soup
1-8oz. cream cheese
1 can mushrooms
1 c. whipping cream
1/2 c. butter
2 pressed garlic cloves
3/4 c. Parmesan cheese
1/2 c. shredded Swiss cheese
1/2 c. shredded mozzarella
2 1/2 c. shredded cooked chicken

Topping:
1/3 c. bread crumbs
2 T. melted butter
2 T. grated Parmesan

Directions:
Directions:
Cook fettuccine. Combine soup, cream cheese, mushrooms, cream, butter and garlic. Stir in cheeses; cook and stir until melted. Add chicken. Transfer to a shallow greased baking dish. Combine topping ingredients and sprinkle over mixture. Cover and bake for 25 minutes at 350. Uncover and bake for 5-10 more minutes.

 

 

 

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