Four Cheese Chicken Fettuccine Casserole Recipe

If you have been following my recipes, you already know that I am italian and very picky on pasta. One of my favorites is fettucine alfredo. However, unless you go to a restaurant, the store bought alfredo sauce is absolutely horrible. So we decided to try this Chicken Fettuccine recipe one night and since then, my husband tries to get me to cook it every week. So try this four cheese chicken fettuccine recipe and let me know how you like it.

Items you will need:

8 ounces uncooked fettuccine noodles

1 can condensed cream of mushroom soup, do not mix with water (it equates to 10-3/4 ounces)

1 box of cream cheese (8 ounces, cut into cubes)

1 cup heavy whipping cream

1/4 teaspoon garlic powder (I never measure this out. I just pour some in since you can't go wrong with garlic powder)

3/4 cup grated Parmesan cheese (I also use shredded sometimes if I don't have grated)

1/2 cup shredded part-skim mozzarella cheese (I don't ever look for part-skim so I can't tell you if I use that or not. Just make sure it's mozzarella :) )

1/2 cup shredded Swiss cheese

2-1/2 cups cubed cooked chicken (This is another item that I get from costco. The have a set of two packs of cooked chicken. I don't always cube them as the chicken already comes in strips)

For the topping you will need:

1/3 cup seasoned bread crumbs (I use a garlic flavored one)

2 tablespoons butter which needs to be melted

1 1/2 tablespoons grated Parmesan cheese (another item that I don't normally measure out)

How to prepare it:

Cook the fettuccine like normal. While that is cooking, in a separate pan (similar to a dutch oven), combine the soup, cream cheeses, cream, butter, garlic powder and all the cheeses. Keep stirring until it is all melted. Once that is done, add the chicken and let the chicken warm up. Mix the sauce and the fettuccine once they are both done.

Pour all of that into a 2 1/2 qt or 3 qt baking dish. Mix the topping ingredients and sprinkle over the casserole. Cook covered at 350 degrees for 25 minutes. Remove the lid and cook for another 5 to 10 minutes until it is golden brown.

I promise that you will love this recipe. This is also great to smash for toddlers around 12 months and up. If you are warming this up for your toddler, add a little milk to make it a little creamier. It becomes like a thick soup.