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Four Cheese Chicken Fettuccine Recipe

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This recipe for Four Cheese Chicken Fettuccine, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Swanson
Added: Sunday, March 15, 2009


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

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 350 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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