Makeover Four-Cheese Chicken Fettuccine

• 8 ounces uncooked fettuccine
• 2 cups sliced fresh mushrooms
• 1 tablespoon butter
• 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
• 1 package (8 ounces) fat-free cream cheese, cubed
• 2 cups fat-free milk
• 1/2 cup fat-free half-and-half
• 1/4 teaspoon garlic powder
• 2-1/2 cups cubed cooked chicken breast
• 3/4 cup grated Parmesan cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded reduced-fat Swiss cheese
• 1/3 cup seasoned bread crumbs
• 1 tablespoon butter, melted
• 1 tablespoon grated Parmesan cheese

1. Cook fettuccine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute mushrooms in butter until tender. Add the soup, cream cheese, milk, half-and-half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses; mix well. Drain fettuccine; add to chicken mixture and stir gently to coat.
2. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350u0b0 for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

fettuccine, mushrooms, butter, condensed reducedfat reducedsodium cream of mushroom soup, cream cheese, milk, garlic, chicken, parmesan cheese, mozzarella cheese, swiss cheese, bread crumbs, butter, parmesan cheese

Taken from www.tasteofhome.com/recipes/makeover-four-cheese-chicken-fettuccine/ (may not work)