"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Four cheese chicken fettuccine Recipe

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This recipe for Four cheese chicken fettuccine, by , is from Lingenfelter Family 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!

Stephanie Klohr


8 oz.. uncooked fettuccine
1 can cream of chicken soup
8 oz. cream cheese, cubed
1/2 cup butter
1 can chicken broth
1/4 tsp. garlic powder
3/4 cup parmesan cheese
1/2 cup shredded mozzarella cheese
2 1/2 cup cooked chicken

1/3 cup seasoned bread crumbs
2 T. Butter, melted
2 T. Parmesan cheese

Cook fettuccine. Meanwhile in a large kettle combine the soup, broth, cream cheese, butter and garlic powder. Cook and stir until melted. Add cooked chicken. Drain fettuccine, add to the chicken mixture. Mix well. Transfer to a baking dish. Combine the topping ingredients. Sprinkle over chicken mixture. Cover and bake at 350 for about 30 minutes or until hot and bubbly.




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