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
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Steps
1
Heat oven to 350°. 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.
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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.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
530
Calories from Fat
215
Total Fat
24g
Saturated Fat
11g
Cholesterol
140mg
Sodium
760mg
Total Carbohydrate
51g
Dietary Fiber
3g
Protein
30g
% Daily Value*:
Iron
24%
24%
Exchanges:
3 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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