Chicken Fettuccine Bake

Photo by Pat C.
Adapted from adashofsanity.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from adashofsanity.com

Ingredients

  • 1/2

    lb of fettuccine, boiled to al dente and drained

  • 6

    tablespoons butter

  • 3

    tablespoons flour

  • 1

    can (14.5 ounces) chicken broth

  • 1/2

    cup half-and-half

  • 1/2

    cup grated parmesan

  • 1 1/2

    cups of cooked chicken, cubed or shredded

  • 1/2

    cup oil packed sun-dried tomatoes, drained and cut into thin strips

  • 2

    slices bacon, crisply cooked and crumbled

  • 3

    tablespoons shredded Parmesan cheese for topping

  • Note: I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.

Directions

Heat oven to 350. Spray baking dish; square 8x8 or oval dish, with cooking spray. Cook pasta as directed and drain. Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes and bacon. Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with 3 tablespoon of parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.

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