Hands-on Time: 15 minutes
Total Time: 50 minutes
- 10¾ oz can cream of mushroom soup
- 8 oz pkg cream cheese, cubed
- 4 oz can sliced mushrooms, drained, optional
- 1 c whipping cream
- ½ c butter, softened
- ¼ tsp garlic powder
- ¾ c grated Parmesan cheese
- ½ c shredded mozzarella cheese
- 2½ c cooked chicken, cubed (2 large cans of chicken)
- 8 oz pkg fettucine pasta, cooked
- ⅓ c seasoned bread crumbs
- 2 Tbsp butter, melted
- 1 – 2 Tbsp grated Parmesan cheese
Combine soup, cream cheese, mushrooms, cream, butter and garlic powder in a large saucepan over medium heat. Stir in cheeses until melted. Add chicken; heat through. Stir in pasta. Combine Topping ingredients in a separate bowl. Spread chicken mixture in lightly greased 2 qt casserole dish; sprinkle with Topping. Cover and bake at 350°F for 25 minutes. Uncover and bake for 5 to 10 minutes more or until golden.
From the Gooseberry Homestyle Family Favorites, this recipe is pretty good and makes a lot! With just me and my husband, we were eating leftovers for days. They reheated well but my husband and I found this recipe to taste something like a tuna helper dish.
So it’s not high on our list to make again. But if it sounds like something you’d like to try I’ll share my notes.
I did not use the actual mushrooms, hence why I marked it as optional. But I did use the cream of mushroom soup. As someone who steers clear of mushrooms when I can, I will compromise with the cream of mushroom soup and I don’t find it to be too mushroomy. But perhaps that’s what lended to the flavoring we didn’t like? If I did it over again I’d use cream of chicken soup instead and see how that tasted. I’ve found cream of chicken soup to be a great substitute for when I’m picky about cream of mushroom.
That’s all the notes I have on the dish. But as a side I do recommend a tossed salad and some Garlic Butter Rolls. The rolls are great for helping to mop up the sauce!