Four-Cheese Chicken Fettuccine

Four-Cheese Chicken Fettuccine

8 ounces uncooked fettuccine
2 cups sliced fresh mushrooms
1 tablespoon butter or stick margarine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
2 cups milk
1/2 cup half-and-half
1/4 teaspoon garlic powder
2-1/2 cups cubed cooked chicken breast
3/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese

Topping
1/3 cup seasoned bread crumbs
1 tablespoon butter or stick margarine, melted
1 tablespoon grated Parmesan cheese

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder.

Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.

Transfer to a shallow 2-1/2-qt. baking dish coated with nonstick cooking spray. 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. Makes 8 servings.