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Chicken Fettucini Casserole

Chicken Fettuccine Casserole

4 boneless, skinless chicken breasts
vegetable oil
1 package fettucine pasta, cooked al dente, drained, and 1 tbsp butter or
oil stirred into it
4 cups alfredo sauce or 2 jars of sauce
1 cup fresh grated parmesan cheese
1 cup Italian seasoned bread crumbs

Optional: For a little color to the casserole, add in 3 cups fresh baby
spinach leaves sauted in butter/garlic OR 1 small package frozen chopped spinach
prepared and well drained OR 1 small package frozen peas thawed OR 1 small
package frozen peas and carrots thawed

Cut chicken into cubes about 1/2 to 3/4 inch size. Saute in small amount of
veg oil. Stir together chicken, pasta, sauce, and any optional ingredients
you are using. It will be more “saucy” than if you serving pasta with the sauce
on top. Put in large ziplock baggie. In smaller baggie, put grated cheese
and breadcrumbs. Freeze.

To cook, grease a 9/13 pan. Defrost casserole mix. I usually do this in the
microwave. Spread out into pan and cover with foil. Bake at 350 for about 40
minutes. Remove foil and top with cheese/breadcrumbs. Bake an additional 5
minutes.

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Comments on: "Chicken Fettucini Casserole" (1)

  1. […] Chicken Fettucini Casserole ( from the freezer ), Garlic Toast, Salad […]

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