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
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
-
Step1Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
-
Step2While 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.
-
Step3Add 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;Tips from the Betty Crocker Kitchens
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