This One's For You, Juli!

This recipe is very simple and pretty quick. The best part about it is you can refrigerate it
up to 24 hours after it's all mixed together, before you put it in the oven. I also like to
make it and split it into two smaller dishes, one for me that I cook right away, and one that
Eric can cook when he gets home from work.
Happy cooking!

Chicken Fettuccine Casserole

What you will need:

4 cups cooked fettuccine

2 tablespoons butter

2 tablespoons all-purpose flour

1 cup chicken broth

1/4 cup half and half

3/4 cubed cooked chicken

(1/4 cup oil-packed sun-dried tomatoes, drained and cut into thin strips) - optional

2 slices of bacon, crisply cooked and crumbled

1/2 cup Parmesan cheese

 Directions:

Heat oven to 350 degrees

Spray square baking dish, 8X8X2 inches, with cooking spray

Cook and drain fettuccine as directed on package

While fettuccine is cooking, melt 2 tbls butter in 2-quart saucepan over medium heat

Stir in 2 tbls flour

Gradually stir in 1 cup chicken broth

Heat to boiling, stirring constantly; remove from heat

Stir in 1/2 cup Parmesan cheese

Stir in 1/4 cup half and half

Stir in chicken, (tomoatoes), and bacon

Add fettuccine to chicken mixture; toss gently to mix well.

Spoon into baking dish

Sprinkle with Parmesan cheese

Bake uncovered for about 25 minutes or until hot in the center

Add a bowl of salad and some french bread and you'll be good to go!

(This dish usually feeds Eric and me with some leftovers for one lunch)

Enjoy!