Ingredients
- 8 ounces uncooked fettuccine
- 1 (10 ounce) can condensed cream of chicken soup, undiluted
- 1 (8 ounce) package cream cheese, cubed and softened
- 1 cup canned sliced mushrooms, drained
- 1 cup heavy (35%) whipping cream
- 1/4 cup fresh grated parmesan cheese
- 1/3 cup melted butter
- 1/2 teaspoon garlic powder ( or to taste)
- 1/2 teaspoon cayenne pepper
- 1/3 cup parmesan cheese (can use more)
- 1 cup shredded swiss cheese
- 2 chicken breasts, cooked and cubed
- Topping:
- 1/2 cup bread crumbs
- 1/2 teaspoon garlic powder
- 3 tablespoons fresh grated Parmesan cheese
- 1/4 cup melted butter
How to Make
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Step 1: Preheat oven to 350 degrees F, then grease a 2-1/2-quart baking dish.
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Step 2: Cook fettuccine in a large pot of boiling salted water until al dente.
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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.
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Step 4: Stir in 1 cup Swiss cheese and the cooked cubed chicken; cook over low heat until melted.
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Step 5: Drain the pasta very well, then toss into the sauce
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Step 6: Transfer the mixture to prepared baking dish.
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Step 7: Combine all topping ingredients then sprinkle over chicken mixture.
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Step 8: Cover and bake for 25 minutes.
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Step 9: Uncover bake 5-10 mins longer or until golden brown.
We hope you enjoy this recipe!
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