Four Cheese Chicken Fettuccine

This recipe is one of my FAVORITES of all time. I'm actually wondering why I haven't shared it with you all yet. It's mostly made of cheese...which is probably why. I got it from the Taste of Home magazine, about 8 years ago. This is definitely a crowd-pleaser and I highly recommend!

Four Cheese Chicken Fettuccine

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Ingredients

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

Directions

• 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. Yield: 6-8 servings.
•  (This reheats just ok...the cheese kind of clumps up, but it still tastes great!)