Chicken Florentine Fettuccine

• 4 c. cooked chicken, diced
• 2 c. fresh, sliced mushrooms
• 2 (9 1/2 oz.) pkg. frozen spinach, thawed and drained
• 1/2 c. chopped Vidalia onions
• 1/4 c. butter or margarine
• 2 cans cream of chicken soup
• 1 (8 oz.) pkg. cream cheese
• 1 c. grated Cheddar cheese
• 1 (12 oz.) pkg. white and green fettuccine noodles
• 1 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/2 c. Parmesan cheese, grated

1. Saute butter, mushrooms, onions and garlic powder until tender; set aside.
2. In a medium saucepan, mix soup, cream cheese, Cheddar cheese and cayenne pepper.
3. Heat on medium-low heat until creamy.
4. Cook fettuccine as directed and drain.
5. In a large bowl or pan, toss chicken, spinach, soup and cheese mixture, mushrooms, onions and fettuccine until well mixed.
6. Spoon into a 9 x 13-inch baking dish.
7. (You may need to use an 8 x 8-inch pan, also.) Sprinkle with Parmesan cheese.
8. Bake at 350u0b0 for 30 to 40 minutes.

chicken, fresh, frozen spinach, vidalia onions, butter, cream of chicken soup, cream cheese, cheddar cheese, white and, garlic powder, cayenne pepper, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937393 (may not work)