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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Four Cheese Chicken Fettuccine Recipe

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This recipe for Four Cheese Chicken Fettuccine is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Fettuccine Noodles
1 can Cream of Mushroom Soup
8 oz. Cream Cheese (cubed)
4 oz. can sliced Mushrooms
1 C. Whipping Cream
1/2 C. Butter
1/4 tsp. Garlic Powder
3/4 C. Grated Parmesan Cheese
1/2 C. Shredded Mozzarella Cheese
1/2 C. Shredded Swiss Cheese
2 1/2 C. Cubed Cooked Chicken
Directions:
Directions:
Cook noodles. While noodles are cooking, combine soup, mushrooms, cream, butter and garlic powder in a large skillet and cook until well blended. Stir in cream cheese, cook until melted. Add the chicken and the drained noodles and mix well.
Pour into greased 9X13 pan and sprinkle cheese over top. Bake at 350º for 25 minutes, covered. Uncover and bake 5 minutes longer. This can also be mixed all together and cooked in a Crock-Pot Slow Cooker for Pot Luck Meals.

 

 

 

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