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
 |
| Ingredients |
 |
| Sauce |
 |
| Bread Crumb Topping Mixture |
 |
| Ready to bake |
 |
| Just out of the oven |
 |
| Ready to Eat |
