Chicken Fettuccine Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (9 oz.) package refrigerated fettuccine
3 Tbsp. butter or margarine
3 Tbsp. flour
1 (14 1/2 oz.) can chicken broth
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 (optional)
2 slices bacon, crisply cooked and crumbled
3 Tbsp. shredded Parmesan cheese
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Directions: |
Directions:Heat oven to 350º.
Spray an 8-inch square baking dish 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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: When doubling this recipe use a 9 x 13 inch pan. You can prepare this casserole 8 hours before baking. Just cover it with foil and refrigerate; uncover before baking.
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