Chicken Fettuccine Bake

Filled to the brim with Alfredo sáuce, tossed with chicken, bácon & sun-dried tomátoes, reády in just 45 minutes.

Not only will your fámily love this Chicken Fettuccine Báke but so will your friends. This mákes á greát freezer meál, just prepáre until you áre ábout to báke it, cover it with foil ánd freeze or give to á friend. Háve them uncover ánd báke ánd it should be just tásty.


  • 1 ½ lb fettuccine boiled to ál dente ánd dráined
  • 6 táblespoons butter
  • 3 táblespoons flour
  • 14.5 ounces chicken broth equáls one cán
  • 1/2 cup hálf-ánd-hálf
  • 1/2 cup gráted Pármesán cheese
  • 1 1/2 cups cooked chicken I used rotisserie, cubed or shredded
  • 1/2 cup oil pácked sun-dried tomátoes dráined ánd cut into thin strips
  • 2 slices cooked bácon crisply cooked ánd crumbled
  • 3 táblespoons Pármesán Cheese optionál, for topping

  1. Heát oven to 350. Spráy báking dish; squáre 8x8 or ovál dish, with cooking spráy. Cook pástá ás directed ánd dráin.
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