Four cheese chicken fettuccine is a big fan of beef. For him to compliment a poultry dish is rare. From Rochelle Brownlee of Big Timber Montana.

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

Method

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.