Chicken Fettuccine Casserole
The food blog Somewhat Simple had this recipe on Pinterest, and I was looking for a simple and quick dish that involved fettuccine. There was something that didn't sit quite right with the overall dish, but I wouldn't mind making it again if I were cooking for a crowd or kids. Perhaps it was the use of cream of chicken soup that garnered the pantry-like taste. That notion overwhelmed the dish rather than a fresh-ingredient taste. Either way, I was glad to at least try it out. At least the good thing about this dish was that you didn't have to use fettuccine, macaroni or corkscrew pasta would do, and you can substitute chicken with canned tuna. Serves 6-8.
- 1-2 chicken breasts, called and shredded (you can even buy chicken rotisserie)
- 1 can of cream of chicken soup
- 1 can of sour cream
- 1 (16oz) package fettuccine noodles
- 1/4 cup shredded cheddar cheese
- italian bread crumbs
- dried parsley flakes
- salt & pepper, to taste
- Preheat oven to 350. Spray a 13x9-inch casserole pan with non-stick cooking spray.
- Boil the fettuccine noodles according to package directions. Drain and return to the same pot.
- Add chicken, cream of chicken soup and sour cream to pot. Mix well with noodles. Add salt and pepper to taste. Mix well.
- Spread the noodles evenly into the prepared casserole pan. Sprinkle with bread crumbs, then cheese.
- Put the casserole pan into the oven and let it cook for 5-10 minutes or until the cheese is melted.