Monday, June 20, 2011

Creamy Chicken Fettuccine Bake

Creamy Chicken Fettuccine Bake

Serves 12.

The picture was taken before I baked it.  I didn't have a chance to snap a photo afterward before we ate.
Adapted from: recipe on Ronzoni Garden Delight Fettuccine box

2 pkgs. Ronzoni Garden Delight fettuccine
4 T. butter
4 t. minced garlic
2 pkgs. (8-oz. each) cream cheese, cut into cubes
4 c. milk
3-1/2 lbs. boneless, skinless chicken breasts
Grated Parmesan cheese

Cut chicken breasts into bite-sized pieces.  In a skillet over medium heat, warm 1-2 T. of olive oil, and then add chicken.  Cook until no longer pink.  Remove from skillet and set aside.

Meanwhile, cook pasta according to package directions.

In another large skillet (or the one you used for the chicken) over medium heat, melt butter.  Add garlic.  Cook and stir for about 1 minute.  Add cream cheese and slowly add in milk; stir until cheese melts and mixture thickens.  This may take a while.  Add chicken; toss to coat.  Transfer to a large baking dish; top with Parmesan cheese.

Bake for 30 minutes or until bubbly and just beginning to brown.

A Note From The Little Lady: If you want to make this ahead of time, cover with foil and store in refrigerator until ready to bake.  Increase baking time to 1 to 1-1/2 hours, removing foil after about 45-60 minutes.

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