Light 4 Cheese Chicken Fettuccine

I got this recipe from Betty Crocker software. I love pasta and cream sauces but usually they are so fattening that I feel guilty eating it! This recipe is delicious and tastes every bit as good as the "full-fat" version!

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 8  ounces  uncooked fettuccine
• 2  cups  sliced fresh mushrooms
• 1  tablespoon butter or 1  tablespoon margarine
• 1 (10 3/4ounce) can  low-fat cream of mushroom soup
• 1 (8 ounce) package fat free cream cheese, cubed
• 2  cups nonfat milk
• 1⁄2 cup  fat-free half-and-half
• 1⁄4 teaspoon garlic powder
• 2 1⁄2 cups  cooked chicken, cubed
• 3⁄4 cup  grated parmesan cheese
• 1⁄2 cup  shredded mozzarella cheese
• 1⁄2 cup  shredded low-fat swiss cheese

• TOPPING

• 1⁄3 cup  seasoned bread crumbs
• 1  tablespoon butter or 1  tablespoon margarine, melted
• 1  tablespoon  grated parmesan cheese

Directions

1. Cook fettucine according to package directions. Meanwhile, in a Dutch oven or large kettle, saute 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.
2. Transfer to a shallow 2-1/2 quart baking dish coated with nonstick spray. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350' for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown.