Chicken Fettuccine Casserole

Progresso® chicken broth provides a simple addition to this chicken and pasta casserole – a mild dinner.

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Servings 4

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( 48 ) Ratings

48 Ratings

5 Stars 32%

4 Stars 11%

3 Stars 12%

2 Stars 12%

1 Stars 13%

Member Reviews ( 19 )

49a5e560-56e1-4dbc-ad56-4065c91183f6

ingredients 9
Prep Time 20 min
Total Time 50 min

Ingredients

1: package (9 oz) refrigerated fettuccine

3: tablespoons butter or margarine

3: tablespoons 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

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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 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.
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

This casserole is sure to be a crowd-pleasing winner! You can easily double this recipe and bake it in a 13x9x2-inch baking dish.

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: 530
Calories from Fat: 215),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 11g, 11% ),
Cholesterol: 140mg; 140%;
Sodium: 760mg; 760%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 3g 3% ),
Protein: 30g; 30%

% Daily Value*:

Iron: 24%;

Exchanges:

3 Starch; 1 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

Paris_Annie

report Posted Dec. 8, 2012 5:51 PM

Maade this with dry fettuccine noodles. Also used a large can of chicken. Did not bake it, either. It tasted delicious. Plan to make it again when the kids come for Christmas.

disildo

report Posted Nov. 10, 2012 3:36 PM

it's cooked chicken cut into "cubes"

cafegold20

report Posted Nov. 10, 2012 2:35 PM

What is cuban cooked chicken?

Bevrs

report Posted Mar. 18, 2012 1:33 PM

This is a wonderful dish, absolutely delicious! I used leftover cooked chicken and soy creamer (I'm lactose intolerant). I LOVED this recipe, but I won't make it again. Hubby wouldn't touch it. He hates anything that he calls "White Goopy Stuff." ARGGGGHHH!!

almaguer10

report Posted Dec. 10, 2011 3:42 PM

Love love love...and so did my husband... I used bacon buts and followed it exactly and it came out amazing