Four Cheese Chicken Fettuccine

Four Cheese Chicken Fettuccine
8 ounces uncooked fettuccine
1 can (10 ¾ ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4 ½ ounces) sliced mushrooms, drained*
1 cup heavy whipping cream
½ cup butter
¼ teaspoon garlic powder
¾ cup grated Parmesan cheese
½ cup shredded part-skim mozzarella cheese
½ cup shredded swiss cheese
2-1/2 cups cubed cooked chicken
Topping:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated parmesan cheese
Directions:
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder.
3. Stir in cheeses; cook and stir until melted.
4. Add chicken: heat through.
5. Drain fettuccine; add to the sauce.
6. Transfer to a shallow greased 2-1/2 qt. baking dish.
7. Combine the topping ingredients; sprinkle over chicken mixture.
8. Cover and bake at 350* for 25 minutes.
9. Uncover; bake 5-10 minutes longer or until golden brown.

*I left these out of Joey