Italian Chicken Fettuccine Baked Casserole

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Originally printed in the pages of Simply Family Magazine’s January 2018 issue.
Never miss an issue, check out SFM’s digital editions, here

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. 

Italian Chicken Fettuccine Baked Casserole
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5305 calories
395 g
1008 g
296 g
261 g
171 g
1957 g
7515 g
52 g
4 g
97 g
Nutrition Facts
Serving Size
1957g
Amount Per Serving
Calories 5305
Calories from Fat 2606
% Daily Value *
Total Fat 296g
456%
Saturated Fat 171g
856%
Trans Fat 4g
Polyunsaturated Fat 15g
Monounsaturated Fat 82g
Cholesterol 1008mg
336%
Sodium 7515mg
313%
Total Carbohydrates 395g
132%
Dietary Fiber 17g
67%
Sugars 52g
Protein 261g
Vitamin A
198%
Vitamin C
17%
Calcium
404%
Iron
66%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 (16 ounce) package fettuccine pasta
  2. 1/2 cup butter
  3. 2 teaspoons minced garlic
  4. 1 (8 ounce) package cream cheese, softened
  5. 2 cups milk
  6. 6 ounces grated Parmesan cheese, divided
  7. 2 teaspoons dried parsley
  8. 1 teaspoon Italian seasoning
  9. 1 teaspoon salt, divided
  10. 1/2 teaspoon ground black pepper
  11. 1 teaspoon olive oil
  12. 2 boneless chicken breasts or 4 chicken thighs, patted dry
  13. 1/2 teaspoon garlic powder
  14. 8 oz shredded mixed Italian cheeses
  15. 1/2 cup french fried onions
Instructions
  1. Cook 16 oz. of Fettuccine noodles according to package directions, drain and set aside.
  2. 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.
  3. 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.
  4. Preheat your oven to 375 degrees.
  5. 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.
  6. 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.
  7. Remove from oven and allow to cool and set for 5 minutes before dishing up.
beta
calories
5305
fat
296g
protein
261g
carbs
395g
more
Simply Family Magazine http://simplyfamilymagazine.com/
Yummy! Add your favorite salad and vegetable for a balanced, family dinner. Happy 2018 from my house to yours!

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.

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