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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Four-Cheese Chicken Fettuccine Recipe

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This recipe for Four-Cheese Chicken Fettuccine is from The Family Cookbook Project, 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
1 can cream of mushroom soup, undiluted
1 pkg. (8 oz.) cream cheese, cubed
1 jar (4 1/2 oz.) sliced mushrooms. drained
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
Topping: Opt.
1/3 c. seasoned bread crumbs
2 T. butter, melted
1 to 2 T. grated Parmesan cheese

Directions:
Directions:
1. Cook fettuccine according to package directions.
Meanwhile, i n a large kettle, combine soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheese; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce.

2. Transfer to a shallow greased 2 1/2 baking dish. Combine topping ingredients; sprinkle over chicken mixture.

3. Cover and bake at 350 for 25 min. Uncover; bake 5-10 min. longer or until golden brown.

Number Of Servings:
Number Of Servings:
6-8

 

 

 

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