Chicken Fettuccine Casserole

By shygirl

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

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Progresso® chicken broth provides a simple addition to this chicken and pasta casserole – a mild dinner.

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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.

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.

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