[chicken fettuccine casserole]

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

Ingredients:

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

Directions:

Heat oven to 350º. 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.