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Four-Cheese Chicken Fettucine

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Serves Yield: 6-8 servings. | Prep Time | Cook Time

Why I Love This Recipe

I don't even remember what I was looking for when I stumbled on this recipe in the search a few days ago. I thought it sounded wonderful and was anxious to give it a try! It's wonderful!!! Definitely adding this to my Faves! I'm definitely thinking I might replace my 'old' Alfredo recipe with this sauce! My 'old' recipe has cream cheese and Parmesan. The addition of mozzarella to this is great! And then there's the Swiss cheese! THAT addition takes this one over the top!! I also want to try this using crab in place of the chicken! I think that's gonna be another winner! I also think substituting a bit of steamed broccoli, cauliflower and carrots for the chicken would make this a wonderful meatless meal!! Oh! And how about adding some garden-fresh early June peas!! Wow!!:O)

Ingredients You'll Need

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
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese


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 at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

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