Chicken Fettuccine Casserole

This chicken and pasta casserole is easily baked using Progresso® chicken broth and is ready for dinner in even less than an hour!

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 4

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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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