Best Four Cheese Chicken Fettuccine Recipes

FOUR-CHEESE CHICKEN FETTUCCINE

Four-Cheese Chicken Fettuccine image

As a cattle rancher, my husband's a big fan of beef. For him to comment on a poultry dish is rare. But he always tells me, "I love this casserole!" I first tasted it at a potluck; now, I fix it for my family (we have a 3-year-old daughter) once or twice a month, and I'm asked to take it to most every get-together. -Rochelle Brownlee, Big Timber, Montana

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 641 calories, Fat 47g fat (27g saturated fat), Cholesterol 167mg cholesterol, Sodium 895mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein.

FOUR-CHEESE CHICKEN FETTUCCINE

Four-Cheese Chicken Fettuccine image

Make and share this Four-Cheese Chicken Fettuccine recipe from Food.com.

Provided by bmcnichol

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces uncooked fettuccine
1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
1 (8 ounce) package cream cheese, cubed
1 (4 1/2 ounce) can 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
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
2 tablespoons grated parmesan cheese

Steps:

Cook fettuccine according to package directions and drain.
In a pot, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
Stir in cheeses, cook and stir until melted.
Add chicken and heat through.
Add fettuccine to the sauce.
Transfer to a shallow greased 2-1/2-qt. baking dish.
Combine topping ingredients and sprinkle over chicken mixture.
Cover and bake at 350° for 25 minutes.
Uncover and bake 5-10 minutes longer or until golden brown.

Nutrition Facts : Calories 896.4, Fat 65.4, SaturatedFat 36.9, Cholesterol 255.4, Sodium 1182.8, Carbohydrate 40.1, Fiber 1.8, Sugar 4, Protein 38.1

MAKEOVER FOUR-CHEESE CHICKEN FETTUCCINE

Makeover Four-Cheese Chicken Fettuccine image

This make over of a classic dish still retains the rich flavor of the original yet fits into a healthier eating plan.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

8 ounces uncooked fettuccine
2 cups sliced fresh mushrooms
1 tablespoon butter
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1 package (8 ounces) fat-free cream cheese, cubed
2 cups fat-free milk
1/2 cup fat-free half-and-half
1/4 teaspoon garlic powder
2-1/2 cups cubed cooked chicken breast
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded reduced-fat Swiss cheese
TOPPING:
1/3 cup seasoned bread crumbs
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

Steps:

Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat., Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. 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.

Nutrition Facts :

FOUR-CHEESE CHICKEN FETTUCCINE RECIPE

Four-Cheese Chicken Fettuccine Recipe image

Provided by Totlxtc

Number Of Ingredients 16

Ingredients

TOPPING:
8 * 8 ounces uncooked fettuccine
1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 * 1 package (8 ounces) cream cheese, cubed
1 * 1 jar (4-1/2 ounces) sliced mushrooms, drained
1 * 1 cup heavy whipping cream
1/2 * 1/2 cup butter
1/4 * 1/4 teaspoon garlic powder
3/4 * 3/4 cup grated Parmesan cheese
1/2 * 1/2 cup shredded part-skim mozzarella cheese
1/2 * 1/2 cup shredded Swiss cheese
2-1/2 * 2-1/2 cups cubed cooked chicken
*
1/3 * 1/3 cup seasoned bread crumbs
2 * 2 tablespoons butter, melted
1 to 2 * 1 to 2 tablespoons grated Parmesan cheese

Steps:

* Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large soup kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Cook and stir over medium heat until blended. Reduce heat to low; add cheeses and stir until melted. Add chicken; heat through. Drain fettuccine. Add to the chicken mixture; toss to coat. * Transfer to a greased shallow 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. * Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 8 servings. Lighter version: Makeover Four-Cheese Chicken Fettuccine Nutritional Analysis: One serving (1 cup) equals 651 calories, 46 g fat (27 g saturated fat), 166 mg cholesterol, 952 mg sodium, 31 g carbohydrate, 1 g fiber, 29 g protein.

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