Wednesday, March 6, 2013

Chicken Fettuccine Casserole


Chicken Fettuccine Casserole

4 boneless, skinless chicken breasts, cut into bite size pieces
Oil as needed
1 (16 oz) pkg fettuccine pasta, cooked and drained
1 C peas, frozen, thawed
2 (16oz) jars alfredo sauce
1 C grated parmesan cheese
1 C Italian seasoned bread crumbs
Nonstick cooking spray

Sauté chicken in small amount of oil until browned and cooked through. Stir together chicken, pasta, sauce, and peas. Pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray. Cover with foil. Bake at 350°F for about 20-30 minutes, until warmed through. Remove foil and top with cheese and breadcrumbs. Bake an additional 5-10 minutes.

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