Chicken Fettuccine Casserole

Chicken Fettuccine Casserole

1 (9 ounce) package refrigerated fettuccine
3 tablespoons butter or margarine
3 tablespoons flour
1 (14 1/2 ounce) can 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

Heat oven to 350 degrees F. Spray an 8-inch square baking dish 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.

How to prepare it:

Cook the fettuccine like normal. While that is cooking, in a separate pan (similar to a dutch oven), combine the soup, cream cheeses, cream, butter, garlic powder and all the cheeses. Keep stirring until it is all melted. Once that is done, add the chicken and let the chicken warm up. Mix the sauce and the fettuccine once they are both done.

Pour all of that into a 2 1/2 qt or 3 qt baking dish. Mix the topping ingredients and sprinkle over the casserole. Cook covered at 350 degrees for 25 minutes. Remove the lid and cook for another 5 to 10 minutes until it is golden brown.

I promise that you will love this recipe. This is also great to smash for toddlers around 12 months and up. If you are warming this up for your toddler, add a little milk to make it a little creamier. It becomes like a thick soup.