10 3/4 oz. cream of mushroom soup (or make your own sauce, see below)
goat cheese (if you don't like goat cheese, use cream cheese)
half and half cream
garlic powder (or 1 or 2 cloves of garlic, minced)
grated parmesan cheese
shredded mozzarella cheese
chicken, cut into bite size pieces (i use 4 boneless chicken breasts)
fettuccine pasta, cooked
YOU CAN ADD 1/2 CUP SLICED MUSHROOMS, 1 CUP CHOPPED BROCCOLI, OR ASPARAGUS OR BELL PEPPER (OR JUST ABOUT ANY VEGGIE YOU DESIRE). JUST SAUTE THE VEGGIES A BIT IN THE BUTTER FIRST AND THEN CONTINUE ON WITH STEP 2.
I put the chicken in a oven proof casserole dish and cook for approximately 20 minutes in the oven and then cut into small bite size pieces. (I rinse this dish and put the "finished" casserole in it to bake.) If you want to make this recipe faster, you can use left over cooked chicken, or cooked chicken from a store, if desired. Remove chicken from bones if using store bought.
In a saucepan, combine 1/2 & 1/2 cream, soup, goat cheese, butter, garlic stirring until mixed. Add parmesan and mozzarella, stir until melted. Add the cooked chicken and cook for a few minutes.
Pour cooked and drained pasta into casserole dish, pour the cheesy chicken sauce over the pasta and stir to combine. If you are using Topping - mix the topping ingredients, in a bowl, and sprinkle over the casserole now.
Bake, covered, for 25 to 35 minutes, on 350 degrees F. (My oven cooks a bit faster/hotter, so you may need to adjust the time and cook a bit longer, depending on your oven.) If you want it to brown a bit remove cover for the last 5 or 10 minutes.
Note: If you don't want to use canned cream of mushroom soup you can make a sauce by melting 1/4 cup butter; add sliced mushrooms; add 2 or 3 Tbsp flour, whisking for a few minutes to "cook" the flour; add 1/4 tsp garlic powder and 1 Tbsp dried parsley; add about 1/2 cup cream (you may need a bit more cream), stirring and cooking until sauce thickens a bit.