Chicken Fettuccine Casserole

By lkalemba

Ingredients

• 1 package (9 oz) refrigerated fettuccine
• 3 tablespoons butter or margarine
• 3 tablespoons all-purpose flour
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
• 1/2 cup half-and-half
• 1 1/2 cups cubed cooked chicken
• 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

Details

Servings 1
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 350º. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.

While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.

Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

Make this dish up to 8 hours in advance. Cover the unbaked casserole tightly with aluminum foil and refrigerate no longer than 24 hours; uncover before baking. The casserole may need to bake an additional 5 to 10 minutes.