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Makeover Chicken Fettuccini Alfredo (Bakery Recipe) Recipe

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This recipe for Makeover Chicken Fettuccini Alfredo (Bakery Recipe), by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Schuller
Added: Monday, April 27, 2009


12 oz. fettuccine, cooked according to package directions
2 cups sliced, fresh mushrooms
1 tbsp. Butter or stick margarine
1 can condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1 package (8 oz.) Neufchatel cream cheese, cubed
2 cups skim milk
1/2 cup fat-free half-and-half
1/4 tsp. garlic powder
2 1/2 cups cubed cooked chicken breast
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
3 slices Swiss cheese

1/3 cup seasoned bread crumbs
1 tbsp. Butter or stick margarine, melted
1 tbsp. Grated Parmesan cheese

Boil a large kettle of water and add noodles until thoroughly cooked. While noodles are cooking, in another large pot, sauté sliced mushrooms in butter until tender. Microwave unwrapped Neufchatel cheese for 30 seconds to soften. Cube. To the mushrooms, add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium heat until well blended. Reduce heat to low.
Add cheeses and stir until melted. Add chicken; heat through. Add drained fettuccine. Transfer to greased, foil baking pans. Combine topping ingredients; sprinkle over casserole. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings.




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