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Chicken Fettuccine Casserole




Source of Recipe


Betty Crocker






Recipe Introduction


This casserole is sure to be a crowd-pleasing winner! You can easily double this recipe and bake it in a 13x9x2 inch baking dish.





List of Ingredients



• 1 pkg (9 oz) refrigerated fettuccine
  
• 3 T butter
  
• 3 T 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
  
• 2 slices bacon, crisply cooked and crumbled
  
• 3 T shredded Parmesan cheese
  






Instructions



1. Preheat oven to 350 degrees. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
   
2. 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.
   
3. 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.
   






Final Comments


4 servings.

DO-AHEAD: 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.