Started New Cookbook

Well Monday night I fixed my Sweet and Sour Chicken which I know hubby loves so Tuesday night was the first night of actually cooking out of my new book.

Made the Four-Cheese Chicken Fettucine which Rick and I weren't that crazy about because it was way too cheesy for us. However, Donella took the extra dish over to her kids and Clyde told me this morning that they loved it and wanted the recipe. So for all of you that like Cheesy dishes here is the recipe.

8 ozs. Uncooked Fettuccine
1 can (10 3/4 ozs.) Condense Cream of Mushroom Soup, undiluted
1 pkg (8 ozs.) Cream Cheese, Cubed
j jar (4 1/2) Sliced Mushrooms, drained
1 cup Heavy Whipping Cream
1/2 cup Butter
1/4 teaspoon Garlic Powder
3/4 cup Grated Parmesan Cheese
1/2 cup Shredded Part-Skim Mozzarella Cheese
1/2 cup Shredded Swiss Cheese
2 1/2 cups Cubed Cooked Chicken

Topping:
1/3 cup Seasoned Bread Crumbs
2 tablespoons Butter, Melted
1 to 2 tablespoons Grated Parmesan Cheese

Cook the fettuccine according to package directions. Meanwhile, in a Dutch oven, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in all the cheeses, cook and stir until all melted and blended together. Add the chicken, heat through. Drain fettuccine and add to the sauce.

Transfer to a shallow greased 2 1/2 quart baking dish. Combine topping ingredients and sprinkle over chicken mixture. Cover and bake at 350 degrees for 25 minutes. Uncover and bake 5 to 10 minutes longer or until golden grown. Yields 6 to 8 servings.