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CHICKEN FETTUCCINE CASSEROLE




Source of Recipe


Jan Taylor


List of Ingredients




1 package ( 9 oz.) refrigerated fettuccine
3 tablespoons butter or margarine
3 tablespoons flour
1 can (14-1/2 oz.) 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 tablespoons shredded Parmesan cheese.

Recipe



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.

Serves 4.