Four Cheese Chicken Fettuccine Bake

April, 15th 2022 By Recipes by Sugar

Recipe Credit: My Mother

Four Cheese Chicken Fettuccine Bake may be the best pasta dish recipe I have. This recipe may be better than any restaurant style fettuccine alfredo I have ever had. It is rich, creamy, and flavorful. This recipe feeds about 6 people, it doesn’t seem like it would, but I promise it will feed 6. Four Cheese Chicken Fettuccine Bake can easily be doubled, just make sure to have a deep dish 9 x 13 pan. But it is great for feeding a large group. This recipe goes great with a side salad, bread, and this recipe for Garlic Peppered Mushrooms.

Ingredients for Four Cheese Chicken Fettuccine Bake

• 8 oz uncooked fettuccine
• 10.5 oz can cream of chicken soup
• 8 oz package cream cheese, cubed
• 4 and 1/4 oz jar sliced mushrooms, drained (optional)
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3/4 cup Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded Swiss cheese
• 2 and 1/2 cups cooked chicken breast, cubed

Toppings

• 1/3 cup Italian bread crumbs
• 1/4 cup Parmesan cheese

Utensils Needed

• Pasta pot x 2
• Strainer
• Saute pan
• Pasta spoon
• Cutting board
• Knife
• Cheese grater
• Measuring cups
• Measuring spoons
• Can opener
• Rubber spatula
• Plastic tipped tongs
• Utensil spoon for serving
• 9 x 13 baking dish, greased

Directions for Four Cheese Chicken Fettuccine Bake

Prep Time: 20 – 30 minutes / Cook Time: 30 – 35 minutes

1. Preheat oven to 350 degrees.
2. If you need to cook your chicken, I placed mine in a saute pan and boiled until cooked, about 10 minutes. Set your chicken aside and dice.
3. While you cook your chicken, you can start to boil water in your pasta pot and cook the fettuccine noodles.
4. In your other pasta pot, add soup, cream cheese, mushrooms, cream, butter, and garlic powder. Cook on medium heat until melted. Keep stirring!
5. Add in you cheese to the sauce mixture and stir until melted.
6. Add the chicken to the sauce mix and cook until chicken is heated back up.
7. Once the fettuccine is cooked, drain and add to sauce mixture.
8. This stuff is very thick, so I found it easiest to stir using plastic tipped tongs.
9. Once combined, dump mixture in a greased 9 x 13 baking dish.
10. Sprinkle bread crumbles and cheese on top of dish.
11. Cover and bake for 25 minutes.
12. Uncover and bake for an additional 5 – 10 minutes, until golden brown on top.

Variations

• You can use a shallow baking dish. If you double this recipe, you will want to use a deep 9 x 13 pan.
• This recipe can easily be doubled. I had to add about 10 minutes to the cooking time. The original recipe serves 6.
• To speed this recipe up, you could use rotisserie chicken.
• A lot of mac and cheese has ground mustard in it. I think it would go great added to the sauce. Minced garlic would go good in the sauce also.
• I never add mushrooms to this recipe. Too many people do not care for mushrooms and when I make this recipe, I am feeding a crowd.