our favorite chicken fettuccine

Just wanted to share this easy, delicious, not-so-healthy-for-you recipe:

4-Cheese Chicken Fettuccine
Taste of Home
Serves 6-8

8 oz. uncooked fettuccine (although we've found any sort of pasta will work)
1 can condensed cream of mushroom soup
8 oz. cream cheese, cubed
1 jar sliced mushrooms, drained (the recipe calls for a 4.5 oz jar, but we love mushrooms, so I usually add more)
1 C. heavy whipping cream
1/2 C. butter
1/4 tsp. garlic powder
3/4 C. Parmesan
1/2 C. shredded mozzarella
1/2 C. shredded swiss
2 1/2 C. cubed chicken

Topping:
1/3 C. bread crumbs
2 Tbsp. butter, melted
1-2 Tbsp. Parmesan

Cook fettuccine according to package directions.  Meanwhile in a Dutch oven (I use just a regular skillet since I don't have a dutch oven yet), combine the soup, cream cheese, mushrooms, cream, butter, and garlic powder.  Stir in cheeses; cook and stir until melted.  Add the chicken; heat through.  Drain fettuccine and add to the sauce.

Transfer to a shallow greased 2-1/2 qt. baking dish.  Combine topping ingredients; sprinkle over chicken mixture.  Cover and bake at 350 degrees for 25 minutes.  Uncover; bake 5-10 minutes longer or until golden brown.