Cheesy Chicken Fettuccini Bake
Recipe: #7827
October 28, 2011
Categories: Casseroles, Chicken, Cheese, Oven Bake, Cream Cheese, Chicken Dinner, more
"Spaghetti may be replced for the fettuccine, fresh sauteed mushrooms may be used in place of canned"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (405.4 g)
- Calories 1042.2
- Total Fat - 83.3 g
- Saturated Fat - 36.4 g
- Cholesterol - 197.1 mg
- Sodium - 1334.5 mg
- Total Carbohydrate - 47.8 g
- Dietary Fiber - 3.3 g
- Sugars - 22 g
- Protein - 29.2 g
- Calcium - 593.4 mg
- Iron - 2.9 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F, then grease a 2-1/2-quart baking dish.
Step 2
Cook fettuccine in a large pot of boiling salted water until al dente.
Step 3
Meanwhile in a saucepan combine the condensed soup with cream cheese, mushrooms, whipping cream, 1/3 cup Parmesan cheese, 1/3 cup melted butter, garlic powder and cayenne pepper.
Step 4
Stir in 1 cup Swiss cheese and the cooked cubed chicken; cook over low heat until melted.
Step 5
Drain the pasta very well, then toss into the sauce
Step 6
Transfer the mixture to prepared baking dish.
Step 7
Combine all topping ingredients then sprinkle over chicken mixture.
Step 8
Cover and bake for 25 minutes.
Step 9
Uncover bake 5-10 mins longer or until golden brown.
Tips
No special items needed.
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