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CHICKEN FETTUCCINE CASSEROLE




Source of Recipe


Jan Taylor


List of Ingredients




1 package ( 9 oz.) refrigerated fettuccine
3 tablespoons butter or margarine
3 tablespoons flour
1 can (14-1/2 oz.) chicken broth
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 (optional)
2 slices bacon, crisply cooked and crumbled
3 tablespoons shredded Parmesan cheese.

Recipe



Heat oven to 350�. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.

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.

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.

Serves 4.