Four Cheese Fettuccini

In honor of being able to eat all dairy again I made this four cheese fettuccini casserole. I don't usually like white sauce pastas so my husband asked why I made it. Well, if you're going to go back to dairy after six months this is the way to do it! And for a girl who doesn't like cream sauce this was pretty good especially on top of a piece of bread.
the recipe (keep in mind I bought as many lower fat versions of things as possible):

8 oz cooked fettuccine
1 can cream of mushroom soup
1 pkg cream cheese, cubed
3 large mushrooms sliced
1 cup heavy whipping cream
1/2 cup butter
garlic powder to taste
3/4 cup grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded swiss cheese
2 1/2 cups cooked chopped chicken (I cooked it with a lot of italian seasoning and spices since the rest of the dish is lacking in spice you really want the chicken and the breadcrumbs to stand out)

topping:
1/2 cup seasoned bread crumbs (it's easy to make your own. I put the two heels of multigrain farm bread in my mini food processor with a lot of itialian seasoning and it turned out fabulous)
1 tbsp melted butter
1 tbsp oil
1 - 2 tbsp grated parmesan cheese

1. in a large sauce pan mix all ingredients except the fettuccini. cook on medium and stir until all cheeses are melted. stir in fettuccini and pour into a greased baking dish.
2. Combine the topping ingredients and sprinkle over the rest.
3. Cover and bake at 350 for 25 minutes. uncover and bake another 5 - 10 minutes until golden brown.

Serve with multigrain bread and any kind of green vegetable