Chicken and Bacon Fettuccine Alfredo
One of the reasons I love this dish is you can make it the night before, store in the fridge, and add the topping right before baking.
Ingredients
- 1 can cream of mushroom soup
- 8 oz pkg. cream cheese
- 4 oz. can sliced mushrooms
- 1 c. whipping cream
- 1/2 c. softened butter
- 1/4 t. garlic powder
- 1/2 c. parmesan cheese
- 1/2 c. mozzarella cheese
- 3 c. cooked and shredded chicken
- 1/2 lb. cooked bacon and cut into pieces
- 8 oz. cooked and drained fettuccine noodles
Topping:
- 1 c. Panko Bread Crumbs
- 2 T. melted butter
- 2 T. parmesan cheese
Instructions
- Combine soup, cream cheese, mushrooms, cream, butter and garlic in a large saucepan over medium heat, simmer.
- Add cheeses, stir on low until melted.
- Add chicken, stir in the cooked pasta.
- Spread this mixture into a greased 9x13 baking dish, sprinkle with topping, and bacon pieces.
- Bake at 350° for 25 minutes or so uncovered.
- Uncover and bake for 5-10 minutes until golden brown on top.
Notes
Enjoy with a piece of garlic bread or a breadstick and a salad.
