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      Title: Four-Cheese Chicken Fettuccine
 Categories: Pasta, Poultry, Cheese, Dairy
      Yield: 8 Servings

      8 oz Uncooked fettuccine
 10 3/4 oz Can cream of mushroom soup;
           - undiluted
      8 oz Cream cheese; diced
  4 1/2 oz Jar sliced mushrooms;
           - drained
      1 c  Heavy whipping cream
    1/2 c  Butter
    1/4 ts Garlic powder
    3/4 c  Parmesan cheese; grated
    1/2 c  Mozzarella cheese; shredded
    1/2 c  Swiss cheese; shredded
  2 1/2 c  Chicken; cooked, diced

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Seasoned bread crumbs
      2 tb Butter; melted
      2 tb Parmesan cheese; grated

  Cook fettuccine according to package directions.

  Meanwhile, in a large kettle, combine the soup, cream cheese,
  mushrooms, cream, butter, and garlic powder. Stir in cheeses; cook
  and stir until melted. Add chicken; heat through. Drain fettuccine;
  add to the sauce.

  Transfer to a shallow greased 2-1/2 qt baking dish. Combine topping
  ingredients; sprinkle over chicken mixture. Cover and bake @
  350°F/175°C for 25 minutes. Uncover; bake 5 to 10 minutes longer or
  until golden brown.

  Recipe by Rochelle Brownlee, Big Timber, Montana

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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