Ingredients for Chicken Fettuccine With 4 Kinds Of Cheese
- 1 pound fettuccine
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 4 ounces cream cheese (softened)
- 8 ounces sliced mushrooms
- 1/2 cup heavy cream
- margarine
- garlic powder
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
- Swiss cheese
- 2 cups cooked chicken (diced or shredded)
- 1/4 cup breadcrumbs
- 3 tablespoons butter
- 2 cloves minced garlic
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Asiago cheese
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How to Make Chicken Fettuccine With 4 Kinds Of Cheese
- Preheat oven to 350°F (175°C).
- Cook 1 pound fettuccine according to package directions. Drain and set aside.
- While pasta cooks, melt 2 tablespoons of butter in a large nonstick skillet over medium heat. Add 8 ounces sliced mushrooms and cook until softened, about 5-7 minutes.
- Stir in 2 cloves minced garlic and cook for 1 minute more.
- Add 1 (10.75 ounce) can condensed cream of mushroom soup, 4 ounces cream cheese (softened), and 1/2 cup heavy cream. Stir until smooth and creamy.
- Stir in 1 cup shredded mozzarella cheese, 1/2 cup shredded Parmesan cheese, 1/2 cup shredded cheddar cheese, and 1/4 cup grated Asiago cheese. Cook and stir until cheeses are melted and sauce is smooth.
- Add 2 cups cooked chicken (diced or shredded). Heat through.
- Add the cooked fettuccine to the sauce and toss to coat.
- Transfer the fettuccine mixture to a greased 9x13 inch baking dish.
- For the topping: In a small bowl, combine 1/4 cup breadcrumbs and 1 tablespoon melted butter.
- Sprinkle the breadcrumb topping evenly over the chicken fettuccine.
- Cover and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
11g
Fat
104g
Carbs
9g
