Chicken Fettuccine Casserole For Two

By moddie2bert

Ingredients

• 4.5 oz refrigerated fettuccine
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1 cup Progresso chicken broth (from 32 oz carton)
• 1/4 cup half-and-half
• 3/4 cup cubed cooked chicken
• 1/4 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
• 1 slice bacon, crisply cooked and crumbled
• 2 tablespoons shredded Parmesan cheese

Details

Servings 2

Preparation

Step 1

Heat oven to 350ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package. Melt butter in 1-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.