Chicken Fettuccine Bake – Filled to the brim with Alfredo sauce, tossed with chicken, bacon & sun-dried tomatoes, ready in just 45 minutes.
Course: Main Course
1/2poundfettuccineboiled to al dente and drained
14.5ounceschicken brothequals one can
1/2cupgrated Parmesan cheese
1 1/2cupscooked chickenI used rotisserie, cubed or shredded
1/2cupoil packed sun-dried tomatoesdrained and cut into thin strips
2slicescooked baconcrisply cooked and crumbled
3tablespoonsParmesan Cheeseoptional, for topping
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 tablespoons of parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.
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.