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Four-Cheese Chicken Fettuccine Recipe

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

Linda Meyer
Added: Friday, July 25, 2008


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

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:




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