Four Cheese Chicken Fettuccine

This has just been one of those weeks.  It is cold and rainy outside and I’m not getting any sleep (the Littlest Apple is waking up at LEAST every 2 hours at night, and not napping during the day), so I really wanted some comfort food.  Something not too time consuming to make.  Something cheesy.  Something noodle-y.  And I already had chopped chicken on hand, leftover from the enchiladas I made last week.  I’ve cooked this Four Cheese Chicken Fettuccine recipe several times before, and it was one of the dishes I put in my freezer for after Littlest Apple was born.  I got the recipe from one of the Yahoo Groups I belong to.  Supposedly it is from Light and Tasty magazine.  There’s absolutely nothing light about it (heavy cream, butter, four types of cheese, hello!?), but it is certainly tasty.   I’m normally not a big fan of casseroles made with “cream of _____” soups, but this one is delicious.  Tastes great leftover too!

 Four Cheese Chicken Fettuccine

• 8 oz uncooked fettuccine
• 1 can (10 3/4 oz) condensed cream of mushroom soup
• 1 package (8 oz) cream cheese, cubed
• 1 jar (4 1/2 oz) 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 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:

1. Cook fettuccine according to package directions.
2. Meanwhile, in a Dutch oven or large kettle, combine the soup, cream cheese, mushrooms, cream, butter, and garlic powder.  Cook and stir over medium heat until blended.
3. Reduce heat to low; add cheeses and stir until melted.
4. Add chicken; heat through.
5. Drain fettuccine; add to the chicken mixture.
6. Transfer to a greased shallow 2 1/2 qt. baking dish.
7. Combine topping ingredients; sprinkle over chicken mixture.
8. Cover and bake at 350° for 30 minutes.  Uncover, bake 5-10 minutes longer or until golden brown.

Yields 8 servings.