Name: Four-Cheese Chicken Fettuccine
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Cuisine: Europe, Italian
Ingredients: 8 ounces uncooked fettuccine; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 package (8 ounces) cream cheese, cubed; 1 jar (4-1/2 ounces) sliced mushrooms, drained; 1 cup heavy whipping cream; 1/2 cup butter; 1/4 teaspoon garlic powder; 3/4 cup grated Parmesan cheese; 1/2 cup shredded part-skim mozzarella cheese; 1/2 cup shredded Swiss cheese; 2-1/2 cups cubed cooked chicken; TOPPING:; 1/3 cup seasoned bread crumbs; 2 tablespoons butter, melted; 1 to 2 tablespoons grated Parmesan cheese

As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. &mdash;Rochelle Brownlee, Big Timber, Montana

Four-Cheese Chicken Fettuccine

fettuccine

(10-3/4 ounces) condensed cream of mushroom soup, undiluted

(8 ounces) cream cheese, cubed

(4-1/2 ounces) sliced mushrooms, drained

heavy whipping cream

butter

garlic powder

Parmesan cheese

mozzarella cheese

Swiss cheese

chicken

TOPPING:

bread crumbs

butter, melted

This was really good comfort food. Very cheesy, delicious flavor. I'll make this again when the weather cools off - I think it will be a wonderful fall or winter dinner. Great recipe!

I made this the first time 20 years ago out of the 2001 cookbook. It instantly became a family favorite and all these years later is still chosen as the birthday dinner of choice for the majority of my family. I even have some vegetarians who love it because I substitute either the soy "chicken" or sometimes broccoli florets. This recipe has brought so much joy to our family.

Great! Easy to make. Flavors were different but superb! I would not start cooking the pasta until the sauce is almost done.  Thanks for the recipe.

Excellent! I used de-boned dark chicken meat; it was all I had in the house. Everyone went back for seconds.

This was suburb!! I buy grilled precooked chicken and it tastes wonderful in this dish. I am also not a big fan of mushrooms so I substitute the cream of muchroom out for cream of chicken. Also, I like to add broccoli to this recipe and it tastes wonderful! I make this all the time!

I make this all the time. But I leave out the cream of mushroom soup. Family thinks it's better than Olive garden.

Just okay for me.  Can't believe I'm saying this but it's actually too rich.  I'm by no means a  health nut, but I didn't feel good after having this.

Absolutely delicious!  The only thing I changed was to use 2% milk instead of whipping cream because I didn't have the cream in the house.  Also used lite cream cheese & lite condensed soup because that's what I buy.  Will make this often!

This is great!  Substitute cooked cauliflower or cauliflower rice for the fettuccini and you have a great low carb main dish!

Very good dish. I doubled the recipe with the exception of the cream cheese. I used half 2%milk and half cream. It was rich but probably not as rich had i added all the cream cheese and cream. I used a 9x13 pan and next time will put a cookie sheet under it, it bubbled over. I will use half the butter next time cuz that was what bubbled out. Amazing dish and will make again.

Excellent! Recipe is simple to prepare as is and can easily be doubled. I lightened it up a bit by using lo fat cream cheese and subbed half of the cream with chicken stock and it was wonderful, too. I always make more because everyone loves it and leftovers next day(if there are any) work! Yummy!

This was the BEST fettuccine I have ever had.  All the ingredients go really well together.  I will never stop making this.

Will make again. My husband loved it. Was a bit rich for me but good!

Apparently this recipe REALLY appeals to kids -- my 13 year old daughter absolutely loved it.  I served it with fresh peas and loved the combination.

Wonderful! I will make this over and over again. I used fresh mushrooms instead of the ones out of the can and it turned out great. I also used fat free cream cheese and could not tell the difference!

Although this recipe was anything but healthy, it was absolutely delicious! I used whole-grain pasta noodles and only 4 oz. of fat free cream cheese. I didn't put in any mushrooms because my boyfriend and I don't like them but I may consider adding broccli florets next time.

When my husband goes back for a second...third...helping...I know it's a hit.Very easy and I used Cream of chicken instead of mushroom...YUmmmmmmmYYY!!!

I cook alot and my family has voted this in their top favorites.  Already have make this for my birthday dinner mom.  We enjoy mushrooms so I double the mushrooms, also I don't regularly have swiss cheese on hand so I have substituted cheddar cheese.  Also made a substitution of cream of chicken soup once when my pantry was lacking cream of mushroom.  Always turns out great!

Just made this recipe today and it turned out really good. I left out the mushrooms and added some pepper and salt. I really thought the bread crumb topping was added bonus.

This is a keeper! Super easy with ingredients I keep. Use frozen grilled chicken for a super snappy main dish!

four-cheese chicken fettuccine

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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