Chicken Fettuccine Casserole (Cooking for Two)

Progresso® chicken broth provides a simple addition to hearty chicken and fettuccine casserole – a perfect dinner for two.

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Servings 2

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( 24 ) Ratings

24 Ratings

5 Stars 31%

4 Stars

3 Stars 17%

2 Stars

1 Stars

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ingredients 9
Prep Time 20 min
Total Time 50 min

Ingredients

4.5: oz refrigerated fettuccine

2: tablespoons butter or margarine

2: tablespoons all-purpose flour

1: cup Progresso® chicken broth (from 32-oz carton)

1/4: cup half-and-half

3/4: cup cubed cooked chicken

1/4: cup oil-packed sun-dried tomatoes, drained and cut into thin strips

1: slice bacon, crisply cooked and crumbled

2: tablespoons shredded Parmesan cheese

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Directions

1 Heat oven to 350º. Spray square baking dish, 8x8x2 inches, with cooking spray. Cook and drain fettuccine as directed on package.
2 While fettuccine is cooking, melt butter in 1-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.
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.

EXPERT TIPS

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Expert Tips

Make this dish up to 8 hours in advance. Cover the unbaked casserole tightly with aluminum foil and refrigerate no longer than 24 hours; uncover before baking. The casserole may need to bake an additional 5 to 10 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 580
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 13g, 13% Trans Fat 1g 1% ),
Cholesterol: 145mg; 145%;
Sodium: 800mg; 800%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 15%;
Iron: 20%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;