19 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious and creamy! This recipe is my brother's favorite of everything that I cook, and the first one I mastered.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray.

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  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

  • Heat olive oil in a skillet over medium heat; cook and stir chicken strips in the hot oil until no longer pink, about 10 minutes. Remove chicken to a bowl, leaving pan drippings in skillet. Melt margarine in the hot skillet; cook and stir mushrooms, onion, and garlic in skillet until mushrooms have softened and given up their liquid, about 5 minutes. Stir red bell pepper into mixture and sprinkle with flour. Stir to coat and cook, stirring constantly, for 1 minute.

  • Slowly mix chicken broth into vegetables, stirring to form a thick sauce; mix cream and milk into sauce. Simmer until thickened, about 1 minute. Mix 1/2 cup Swiss cheese, 1/2 cup Cheddar cheese, 1/4 cup Parmesan cheese, thyme, salt, and black pepper into sauce and simmer until cheese have melted and combined with sauce.

  • Spread half the cooked fettuccine pasta into bottom of prepared casserole dish, top with half the chicken and half the cream sauce. Repeat layers once more and sprinkle remaining 2 tablespoons Swiss cheese, 2 tablespoons Cheddar cheese, and 2 tablespoons Parmesan cheese over the top.

  • Bake in the preheated oven until cheese topping is nicely browned, 25 to 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

478 calories; 27.5 g total fat; 93 mg cholesterol; 427 mg sodium. 34.8 g carbohydrates; 23.6 g protein; Full Nutrition


Reviews (15)

Read All Reviews

Most helpful positive review

Rating: 5 stars
09/13/2015
Very good and a snap to put together. One change I made out of necessity was to use light cream. It was perfect--I can't imagine that it would have been any better with heavy cream. I also added a couple of shakes of red pepper flakes. Oh yes and I didn't layer it: I sautéed the vegetables made the sauce and added the cooked chicken and pasta--all in the same oven safe pan--topped it with the cheeses and baked it. Wonderful dinner super easy clean-up. Read More
(3)

Most helpful critical review

Rating: 4 stars
05/20/2013
After I added the milk and cream it liquified and stayed liquified. Twice I had to add more flour-water to thicken. This recipe has a lot of ingredients and quite a few steps and I was just a little disappointed at how it turned out. Yes it was O.K. smelled wonderful when cooking but the final product just didn't live up to my expectations just a bit bland.. Not bad but not outstanding either. Please don't let me discourage you from trying this recipe because we all have different tastes and I did rate it at 4 stars. Read More
(3)
19 Ratings
  • 5 star values: 13
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/20/2013
After I added the milk and cream it liquified and stayed liquified. Twice I had to add more flour-water to thicken. This recipe has a lot of ingredients and quite a few steps and I was just a little disappointed at how it turned out. Yes it was O.K. smelled wonderful when cooking but the final product just didn't live up to my expectations just a bit bland.. Not bad but not outstanding either. Please don't let me discourage you from trying this recipe because we all have different tastes and I did rate it at 4 stars. Read More
(3)
Rating: 5 stars
09/13/2015
Very good and a snap to put together. One change I made out of necessity was to use light cream. It was perfect--I can't imagine that it would have been any better with heavy cream. I also added a couple of shakes of red pepper flakes. Oh yes and I didn't layer it: I sautéed the vegetables made the sauce and added the cooked chicken and pasta--all in the same oven safe pan--topped it with the cheeses and baked it. Wonderful dinner super easy clean-up. Read More
(3)
Rating: 4 stars
04/06/2013
Very good recipe I did not have a red bell pepper so I used a green bell pepper and also put in some celery that I wanted to use up. I don't care for Swiss Cheese so I used Colby Jack instead. I doubled the recipe and have 2 large casseroles. One for now and one for later. Not sure if it will freeze well or not but I am going to give it a try. Read More
(1)
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Rating: 5 stars
02/21/2018
I added Parmesan cheese in lieu of the other cheeses and let out the mushrooms. Tasted great! Read More
Rating: 4 stars
06/04/2017
I used less Parm and more Swiss Read More
Rating: 5 stars
10/07/2016
Love this recipe so does my husband Read More
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Rating: 5 stars
10/27/2015
Absolutely Delicious. I didn't change a thing except add a bit extra cheese. A bit time consuming but plenty of yummy leftovers. Read More
Rating: 4 stars
06/06/2016
I'm a beginner cook so I want to take a moment to share a peeve of mine about recipes. So often and this is one of them they are not well written. So much is left ambiguous vague or uncertain. What size casserole dish? How thin the strips and so on. Sure you experienced cooks can wing it but it trips me up and frustrates me. That said it came out pretty good. Not sure if it is as intended but hey I'm full. It stayed pretty liquid for me too. Read More
Rating: 5 stars
05/01/2019
I followed the recipe and would bump the pasta to 12oz and substitute cornstarch for flour. Read More