Light 4 Cheese Chicken Fettuccine

• 8 ounces uncooked fettuccine
• 2 cups sliced fresh mushrooms
• 1 tablespoon butter or 1 tablespoon margarine
• 1 (10 3/4 ounce) can low-fat cream of mushroom soup
• 1 (8 ounce) package fat free cream cheese, cubed
• 2 cups nonfat milk
• 12 cup fat-free half-and-half
• 14 teaspoon garlic powder
• 2 12 cups cooked chicken, cubed
• 34 cup grated parmesan cheese
• 12 cup shredded mozzarella cheese
• 12 cup shredded low-fat swiss cheese
• 13 cup seasoned bread crumbs
• 1 tablespoon butter or 1 tablespoon margarine, melted
• 1 tablespoon grated parmesan cheese

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

fettuccine, mushrooms, butter, lowfat cream of mushroom soup, cream cheese, nonfat milk, garlic, chicken, parmesan cheese, mozzarella cheese, swiss cheese, bread crumbs, butter, parmesan cheese

Taken from www.food.com/recipe/light-4-cheese-chicken-fettuccine-306820 (may not work)