Serves 6 Prep Time: 20 minutes Cook time: 30 minutes
1/2 cup butter
8 oz sliced mushrooms
1 garlic clove, diced
1 small onion, diced
1 can condensed cream of mushroom and garlic soup
1 8 oz package cream cheese, cubed
1 cup heavy whipping cream
1 cup chicken stock
1 T italian seasoning
1 cup shredded mozzarella cheese
1 cup shredded swiss cheese
3/4 cup grated parmesan cheese
3 cooked boneless chicken breasts, cubed
1 lb fettucine pasta
1/2 cup seasoned bread crumbs
3 T butter melted
2 T parmesan cheese
Preheat the oven to 375 degrees. Heat a large pot of water over high heat and cook fettucine to al dente, about 12 minutes. Drain.
While the pasta cooks, heat butter over medium high heat. Add in mushrooms and onions and cook until soft, about 5-7 minutes. Add in garlic and cook for an additional minute. Season well with S&P. Stir in cream cheese, soup, cream, and italian seasoning. Allow cream cheese to melt and add in chicken stock. Stir in remaining cheeses and turn the heat down to medium low. Season to taste with S&P. Fold in chicken and allow to heat through. Pour in pasta and mix well. Pour into a greased 13×9 baking dish.
Combine the ingredients for the topping and sprinkle over dish. Cover and cook at 375 for 25 minutes. Uncover and bake and additional 5 minutes until topping is golden brown.
This was inspired by a dish I saw in Taste of Home magazine by Rochelle Brownlee . I thought her use of cream cheese was a stroke of genius! Thanks Rochelle.