8 oz uncooked penne
2 tbs butter
4 garlic cloves, minced
1 can (about 10 oz) cream of mushroom soup, undiluted
1 8 oz package cream cheese, softened and cubed
1 cup heavy whipping cream
1 cup milk
1 jar (about 4oz) sliced mushrooms, drained
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 cup Parmesan cheese
1/4 tsp ground pepper
2 cups cooked and cubed boneless, skinless chicken breast
3 tbs butter, melted
3/4 cup crushed butter round crackers
Cook penne according to package directions. Drain, and set aside.
In a large skillet, sauté garlic in butter 2 minutes. Add the soup, cream cheese, cream and milk. Cook and stir just until cream cheese is melted. Stir in the mushrooms, cheeses, and spices. Cook Just until cheeses are melted. Add chicken breast and penne. Heat through.
Transfer to a 2 1/2 qt baking dish. In a small bowl, combine topping ingredients, then sprinkle over pasta mixture. Cover and bake at 350 degrees for 25 minutes.
Uncover, bake 15 minutes longer, until it is bubbly and golden brown.