Fettuccine Chicken Casserole

Cook the fettuccine in boiling, salted water until just tender, following package directions, drain. Toss with 3 tablespoons of butter, Parmesan cheese, cream, chicken, fontina cheese, nutmeg, salt and pepper. Preheat oven to 350ºF.  Add pasta mixture to buttered casserole dish. Melt the remaining 2 tablespoons of butter and toss with bread crumbs, sprinkle over casserole. Bake for 2o minutes or until bread crumbs are browned. Remove from oven and serve. Serves 4