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Cook'n with Betty Crocker 
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Spinach Fettuccine Casserole with Chicken and Bacon |
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Serves: 4 Print this Recipeprep: 25 min bake: 30 min 1 package (9 ounces) refrigerated spinach fettuccini pasta l 3 tablespoons butter or margarine 3 tablespoons all-purpose flour 1 can (14 1/2 ounces) ready-to-serve chicken broth 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 1. Heat oven to 350°. Spray square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain fettuccine as directed on package. 2. 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. 3. Stir in chicken, tomatoes and bacon. Add fettuccine; toss gently to mix will. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center. wing it! This casserole is sure to be a crowd-pleasing winner! The recipe can easily be doubled and baked in a 13 x 9 x 2-inch baking dish. 1 SERVING: Calories 540 (Calories from Fat 215); Fat 24g (Saturated 7g); Cholesterol 120mg; Sodium 1040mg; Carbohydrate 51g (Dietary Fiber 3g); Protein 30g * % DAILY VALUE: Vitamin A 18%; Vitamin C 12%; Calcium 14%; Iron 24% * DIET EXCHANGES: 3 Starch, 1 Vegetable, 3 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3 1/2 From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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