Originally printed in the pages of Simply Family Magazine’s January 2018 issue.
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If you’ve been following my Cook This column for very long, you’ll know I’m all about great tasting food, relatively easy preparation, and dishes that will add to your health rather than diminish it. You might also recognize my love for comfort and Italian dishes!
I’m starting this New Year off by showcasing all of our favorite food values with my yummy Italian Chicken Fettuccine Baked Casserole.
- 1 (16 ounce) package fettuccine pasta
- 1/2 cup butter
- 2 teaspoons minced garlic
- 1 (8 ounce) package cream cheese, softened
- 2 cups milk
- 6 ounces grated Parmesan cheese, divided
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper
- 1 teaspoon olive oil
- 2 boneless chicken breasts or 4 chicken thighs, patted dry
- 1/2 teaspoon garlic powder
- 8 oz shredded mixed Italian cheeses
- 1/2 cup french fried onions
- Cook 16 oz. of Fettuccine noodles according to package directions, drain and set aside.
- In a medium skillet, slowly brown your favorite chicken meat in olive oil. I like to use thighs for the richer flavor. Season with salt, pepper, and garlic powder. Thoroughly cook for approximately 10 minutes, and then remove from heat. Either shred the meat or cut into bite-sized pieces.
- In a small saucepan, melt butter with the garlic. Add cream cheese and blend well. Stir in milk and 3 oz. of Parmesan cheese until creamy and lump free. Add parsley and Italian seasoning and mix well. Remove from stove and set aside.
- Preheat your oven to 375 degrees.
- Using a casserole dish or 8x9 oven pan, lightly butter the bottom and all sides to prevent sticking. Put half the cooked fettuccine pasta in the bottom of the dish. Cover with half the chicken meat, half the cheese sauce, and 4 oz. of shredded cheese. Repeat with another layer of all ingredients, adding the other half of the Parmesan cheese on top.
- Cover casserole dish with aluminum foil and bake for 20 minutes. Carefully slide the oven rack out about halfway, being careful not burn yourself, while you remove the foil and sprinkle the onion rings on top. Slide rack back in and continue baking (uncovered) for another 10 minutes, allowing the top cheeses to brown slightly.
- Remove from oven and allow to cool and set for 5 minutes before dishing up.
about the author…Carole Davenport is a Montana travel writer-photographer and content specialist on her blog https://divineviewtraveler.wordpress.com. She is co-authoring a soon-to-be-released cookbook #bitterrootfresh with her two daughters, filled with their original recipes and photographs.