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Chicken Fettuccine Casserole

(2 Votes)
Chicken Fettuccine Casserole
SERVES
4
COOK TIME
30 Min

Want your family to come running to the table? Bake up this comforting Chicken Fettucine Casserole. This saucy chicken and pasta bake is sure to have everyone cleaning their plates!

What You'll Need

  • 1 (9-ounce) package refrigerated fettuccine
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese
  • 1 1/2 cups cubed cooked chicken
  • 1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips
  • 2 tablespoons bacon pieces

What to Do

  1. Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. Cook and drain fettuccine according to package directions.
     
  2. In a large saucepan over medium heat, melt butter and whisk in flour. Gradually stir in broth, bring to a boil, stirring constantly; remove from heat. Stir in heavy cream and 1/2 cup Parmesan cheese. Add chicken, tomatoes and bacon, mix well.
     
  3. Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with remaining Parmesan cheese. Bake uncovered about 30 minutes or until hot in center.

Notes

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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This recipe is so rich and creamy, and I love the pop of flavor that comes with the bacon and the sun dried tomatoes! I wouldn't go for the parmesan that comes in the canister, rather I would grate my own from the block. It really improves the texture of the sauce since it doesn't have any of those preservatives or anti - caking agents in it. If you are trying to watch your calories, you could substitute half and half for the heavy cream, but I wouldn't use skim milk, as the sauce might be too thin.

Very good! Love the flavor the sun-dried tomatoes add.

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