Baking Banquet: FOUR CHEESE CHICKEN FETTUCCINE (ROTINI) BAKE (adapted from page 131 of Taste of Home

Prep: 20 Minutes

Bake :30 Minutes

Ingredients:

12 ounces uncooked fettuccine (I used vegetable pasta) or 16 ounces Vegetable Rotini

½ can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 package (8 ounces) cream cheese, cubed

1 cup heavy whipping cream

½ cup butter

¾ teaspoon garlic powder

3 generous shakes of white pepper (season to taste)

¾ cup shredded Parmesan cheese

½ cup shredded mozzarella cheese

½ cup shredded Swiss cheese

2 ½ cups cubed cooked chicken

Topping Mixture:

½ cup seasoned bread crumbs (or crushed Texas Toast Cheese and Garlic Croutons) ( I use an entire package)

2 tablespoons butter, melted

½ cup shredded Parmesan Cheese

Cheese Topping:

1 cup mozzarella cheese

Directions:

Cook pasta according to package directions. Meanwhile in a large kettle, combine the soup, cream cheese, cream, butter, white pepper and garlic powder, Stir in the cheeses; cook and stir until melted. Add the chicken, heat through. Drain pasta, add pasta to the cheese sauce.

Transfer to a shallow greased 2 ½ - 3 quart baking dish (13” X 9” baking dish) . Combine topping ingredients; sprinkle over chicken mixture. Sprinkle the Cheese Topping over the topping mixture. Bake at 350 degrees Fahrenheit for 30 minutes. Yield: 6-8 servings

Yield: 6-8 servings