[chicken fettuccine casserole]

Prep Time: 20 Min
Total Time: 50 Min
Serves: 2

4.5 oz refrigerated fettuccine
2 Tbsp salted butter
2 Tbsp all-purpose flour
1 cup 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 Tbsp shredded Parmesan cheese

Heat oven to 350ยบ. Drizzle square baking dish, 8x8x2 inches, with olive oil. Cook and drain fettuccine as directed on package.  While fettuccine is cooking, 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.

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