Thursday, June 5, 2014
Four Cheese Chicken Fettuccine Bake
12 oz uncooked fettuccine, strands snapped in half
1 can cream of mushroom soup
8 oz cream cheese, softened
1 cup cream
1/2 cup butter
1/2 teaspoon garlic powder
3/4 cup grated Parmesan
1/2 cup shredded mozzarella
1/2 cup shredded Swiss
3 cups cooked and cubed chicken
pepper, to taste
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1-2 tablespoons grated Parmesan
Cook fettuccine (which has been snapped in half) according to package directions.
Meanwhile in a large skillet, combine soup, cream cheese, cream, butter, and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain the fettuccine; add to the sauce.
Transfer to a greased 9x13 baking dish. Combine topping ingredients and sprinkle over the pasta mixture. Cover with foil and bake at 350 degrees for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.