- 1
- 50 mins
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
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.