Chicken Fettuccine Bake

• Meat

  • 2 slices Bacon
  • 1 1/2 cups Chicken, cooked

• Produce

  • 1/2 cup Sun-dried tomatoes, oil packed

• Canned Goods

  • 1 can Chicken broth

• Pasta & Grains

  • 1/2 lb Fettuccine

• Baking & Spices

  • 3 tbsp Flour

• Dairy

  • 6 tbsp Butter
  • 1/2 cup Half and half
  • 1/2 cup Parmesan, grated
  • 3 tbsp Parmesan cheese

Found on adashofsanity.com

Description

Ingredients

• ½ lb of fettuccine, boiled to al dente and drained
• 6 tablespoons butter
• 3 tablespoons flour
• 1 can (14.5 ounces) chicken broth
• ½ cup half-and-half
• ½ cup grated parmesan
• 1 ½ cups of cooked chicken, cubed or shredded
• ½ 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
• 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.