Baked Chicken Fettuccine

By á-47773

My review: My favorite thing about this “bake” or casserole is that it is so creamy and that unlike a normal pasta dish where the sauce is just on top, this sauce is on every part, of every noodle. SAUCY!
Kids review: When I asked them what their favorite part of the dish was (I knew they liked it because they ate it without crying) the girls screamed in chorus, “the chicken and all the sauce”. Scream in chorus…is not unusual for girls. In fact if you have girls, then you have probably invested in the same ear plugs that I have.

Ingredients

• Ingredients
• 1/2 lb of fettuccine, boiled to al dente and drained
• 6 tablespoons butter
• 3 tablespoons flour
• 1 can (14.5 ounces) chicken broth
• 1/2 cup half-and-half
• 1/2 cup grated parmesan
• 1 1/2 cups of cooked chicken, cubed or shredded
• 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 for topping

Details

Adapted from foodsweet.com

Preparation

Step 1

Note: I double this recipe every time and then set aside a small portion to go dish for a friend that has 2-4 people in their family that may need a quick meal.
Directions

Heat oven to 350. Spray baking dish; square 8x8 or oval dish, with cooking spray. Cook pasta as directed and drain.

Melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half and 1/2 cup grated parmesan cheese. Stir in chicken, tomatoes and bacon.

Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with 3 tablespoon of parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.

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