Chicken Fettuccine Casserole

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

Minutes

Total Time

50

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint:
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.
Do-Ahead:
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:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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