This dish met my expectations. It was good. I mean really, really good.
Creamy Chicken Fettuccine Bake
1/2lb cooked fettuccine, drained
6 tbsp butter
3 tbsp flour
1 can (14.5oz) chicken broth
1/2 cup half-and-half
1/2 cup grated parmesan (I used an Italian cheese blend, which used four additional cheeses)
1 1/2 cups cooked chicken, cubed or shredded
1/2 cup oil packed sun-dried tomatoes, drained and cut into strips
2 slices bacon, crisply cooked and crumbled (I skipped this step for convenience, but it would've been a great addition)
3 tbsp shredded parmesan cheese for topping
2. 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 cheese. Stir in chicken, tomatoes and bacon.
3. Combine pasta with chicken mixture, tossing gently. Spoon into baking dish. Sprinkle with parmesan cheese. Bake uncovered about 30 minutes or until hot in the center.