Four-Cheese Chicken Fettuccine

Four-Cheese Chicken Fettuccine

TOTAL TIME: Prep: 20 min. Bake: 30 min. MAKES: 6-8 servings

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.

I thought this would be better than it was. It wasn't bad, I just apparently had too high expectations. One change I made that might have made a difference was substituting mild cheddar for the Swiss cheese. I just had most of the other ingredients and thought it would be the closest I would ever get to having all the stuff to make it. I also used a whole pound of pasta since I didn't have mushrooms and probably used  less chicken than called for, so there seemed to be a lot of sauce for only 8 ounces of pasta.

Brian really likes dishes like this--heavy on the carbs and light on the veggies. I thought it was fine, but not worth the unhealthiness and expensiveness of the ingredients. I froze half of it before baking, and the half that I baked fed us for two meals.