Chicken Fettuccine Casserole

 

1

package (9 oz) refrigerated fettuccine

3

tablespoons butter or margarine

3

tablespoons Gold Medal® all-purpose flour

1 3/4

cups Progresso® chicken broth (from 32-oz carton)

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

tablespoons shredded Parmesan cheese

• 1 Heat oven to 350º. 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.