Spinach Fettuccine Casserole with Chicken and Bacon


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This wonderful casserole has the great taste of spinach pasta combined with chicken and the crispy goodness of bacon!

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Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 1 9-oz. pkg. refrigerated spinach fettuccine
  • 3 Tbs. butter or margarine
  • 3 Tbs. all-purpose flour
  • 1 14-oz. can chicken broth
  • 1/2 C. half-and-half
  • 1 1/2 C. cubed cooked chicken
  • 1/2 C. oil-packed sun-dried tomatoes, drained and cut into thin strips
  • 2 slices bacon, crisply cooked and crumbled
  • 3 Tbs. shredded Parmesan cheese

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Heat oven to 350 degrees. Spray 8-inch square baking dish with cooking spray.

Cook and drain fettuccine as directed on package.

Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half.

Stir chicken, tomatoes and bacon into sauce. Add fettuccine; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese.

Bake uncovered about 30 minutes or until hot in center.

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