Modified from Light and Tasty
****Plan ahead, if you don't have leftover chicken from something else, the chicken needs 30 minutes to cook before you even start*******
8 ounces uncooked fettuccine (or any type of pasta, Ray doesn't like fettuccine so I used linguine)
2 cups sliced fresh mushrooms (I used canned and it still tasted great)
1 tbsp butter or stick margarine
1 can (10 3/4 oz) condensed (reduced fat reduced sodium - if you want to go low fat, follow all the parenthesis...if you don't, ignore them...or if you are like me, buy what you need extra as fat-free or whatever and what you already have is stuck being fatty...tastes great any way you do it) cream of mushroom soup, undiluted
1 package (8 oz) (fat-free) cream cheese, cubed
2 cups (fat-free) milk
1/2 cup (fat-free) half and half
1/4 tsp garlic powder
2 1/2 cups cubed cooked chicken breast
3/4 cup grated Parmesan cheese
1/2 cup shredded (part-skim) mozzarella cheese
1/2 cup shredded (reduced fat) Swiss cheese
TOPPING:
1/3 cup seasoned bread crumbs
1 tbsp butter or stick margarine, melted
1 tbsp grated Parmesan cheese
Cook fettuccine according to package directions. Meanwhile, in a large pot, sauté mushrooms in butter until tender. Add the soup, cream cheese, milk, half and half and garlic powder. Cook and stir over medium-low heat until smooth. Remove from the heat. Add chicken and cheeses, mix well. Drain fettuccine, add to chicken mixture and stir gently to coat. Transfer to a shallow 2 1/2 quart baking dish coated with nonstick cooking spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350 degrees for 25 minutes.
Makes 8 servings (I halved this recipe, the only problem is then you are left with half a can of cream of mushroom soup in the refrigerator because they don't make them any smaller (at least where I live!) so you'll have to figure out what to do with that...there is always peas and tuna...yummy:)