Four Cheese Chicken Fettuccine

This is the best homemade alfredo sauce I have found yet! It has been an instant hit whenever I made it!

Taken by Taste of Home.

16 ounces fettucine, uncooked
10 3/4 ounces cream of chicken soup, condensed
8 ounces light cream cheese, cubed
2 cups heavy whipping cream
1/2 cup light butter
1/4 teaspoon garlic powder
1 cup grated Parmesan cheese
1 cup part skim milk mozzarella cheese, shredded
1 1/2 cups cooked chicken, cubed

TOPPING
1/3 cup seasoned bread crumbs
2 tablespoons light butter, melted
1 tablespoon grated Parmesan cheese

Cook fettuccine according to package directions. Combine soup, cream cheese, cream, butter and garlic pwoder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettucine; add to sauce. Transfer to baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 3509 for 25 minutes. Uncover; bake 5 to 10 minutes longer until golden brown.

Taken from (including picture) Best Ever Chicken Cookbook 2010, Taste of Home, p 72.