Chicken Fettuccine Casserole

  • Prep 20 min
  • Total 50 min
  • Servings 4

Ingredients

  • 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

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.

  • 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 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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