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Chicken Fettuccine Casserole

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By Betty Crocker Kitchens
Updated Aug 10, 2010
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This chicken and pasta casserole is easily baked using Progresso® chicken broth and is ready for dinner in even less than an hour!

Chicken Fettuccine Casserole

  • Prep Time 20 min
  • Total 50 min
  • Servings 4
  • Ingredients 9
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
  • Step 
    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.
  • Step 
    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.

Nutrition

530 Calories
24g Total Fat
30g Protein
51g Total Carbohydrate

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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