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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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