MAKEOVER FOUR-CHEESE CHICKEN FETTUCCINE

Makeover Four-Cheese Chicken Fettuccine image

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 16

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 :