Four-Cheese Chicken Fettuccine
8 ounces fettuccine or 2 c. egg noodles
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 pkg. (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained (optional)
1 c. whipping cream (I just use milk.)
1/2 c. butter or margarine
1/4 t. garlic powder
3/4 c. grated Parmesan cheese
1/2 c. shredded mozzarella cheese
1/2 c. shredded Swiss cheese
2-1/2 c. cubed cooked chicken or 1 pint turkey
Topping:
1/3 cup seasoned bread crumbs
2 tablespoons butter or margarine, melted
1 to 2 tablespoons grated Parmesan cheese
Cook noodles according to package directions. Meanwhile, in a large pot, combine soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain noodles; add to the sauce. Transfer to a shallow greased 13x9 pan. Combine topping ingredients; sprinkle over noodle mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.
