Four-Cheese Chicken Fettuccine

• 8 ounces uncooked fettuccine
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (8 ounce) package cream cheese, cubed
• 1 (4 1/2 ounce) can sliced mushrooms, drained
• 1 cup heavy whipping cream
• 1/2 cup butter
• 1/4 teaspoon garlic powder
• 3/4 cup grated parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded swiss cheese
• 2 1/2 cups cubed cooked chicken
• TOPPING
• 1/3 cup seasoned bread crumbs
• 2 tablespoons butter, melted
• 2 tablespoons grated parmesan cheese

1. Cook fettuccine according to package directions and drain.
2. In a pot, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
3. Stir in cheeses, cook and stir until melted.
4. Add chicken and heat through.
5. Add fettuccine to the sauce.
6. Transfer to a shallow greased 2-1/2-qt. baking dish.
7. Combine topping ingredients and sprinkle over chicken mixture.
8. Cover and bake at 350u0b0 for 25 minutes.
9. Uncover and bake 5-10 minutes longer or until golden brown.

fettuccine, condensed cream, cream cheese, mushrooms, heavy whipping cream, butter, garlic, parmesan cheese, mozzarella cheese, swiss cheese, chicken, topping, bread crumbs, butter, parmesan cheese

Taken from www.food.com/recipe/four-cheese-chicken-fettuccine-280065 (may not work)