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Chicken and Cheese Fettuccine Recipe

8 ounces
2 cans
1 jar
1 cup
1/2 cup
1 whole
1 cup
3/4 cup
3/4 cup
3 cups

1/3 cup
2 tablespoons
2 tablespoons
uncooked fettuccine
condensed cream of mushroom soup, undiluted
cream cheese ( 8 ounce )
sliced mushrooms, drained
whipping cream
garlic clove, minced
grated parmesan cheese
mozzarella cheese, shredded
Swiss cheese, shredded
cooked chicken, cubed

seasoned bread crumbs
margarine, melted
parmesan cheese, grated

Oven Temp: 350º
Recipe Cooking Time: 30 minutes
Pan Type: 2 1/2 quart casserole

Chicken and Cheese Fettuccine Directions

Preheat Oven.

Cook fettuccine according to package instructions.
Combine soup, cream cheese, mushrooms, cream, margarine and garlic cloves.
Cook and stir over medium heat until blended.
Reduce heat to low; add cheeses and stir until melted.
Add cooked chicken, heat through.
Drain fettuccine noodles and add to chicken mixture.
Transfer to greased baking dish and cover.
Place in oven to bake for allotted time.
Uncover fettuccine and add toppings, bake additional 5 to 10 minutes longer until golden brown.
Serve chicken and cheese fettuccine with your favorite garlic bread.

Recipe Serves: 6

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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1 Head full of Understanding
and a Dash of Laughter

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