Serves: 8 | Prep: 15 min | Cook: 30-35 min | Ready: 50-55 min
2-3 chicken breasts, boneless skinless
2 T. olive oil
garlic pepper & salt to taste
12-16 oz. fettuccine noodles
2 T. butter
1 8 oz. pkg. Kraft Italian Style Five Shredded Cheese
2 cans Cream of Chicken & Mushroom
1/4 – 1/2 cup Parmesan cheese, freshly grated
2 T. chopped fresh flat leafed parsley, *optional
One of the easiest dinners to make when you have kids is a casserole. My family, even Leroy, refused to eat any sort of casserole for years. Finally, when the kids were in high school I came up with one they tried and LIKED!!
Cook fettuccine in chicken broth or water as per package directions. Do not overcook. Strain off all liquid then mix the butter with the pasta.
Season chicken with garlic pepper and salt then sauté in olive oil until tender. Cut cooked chicken into bite sized pieces and stir in both cans of soup.
Layer the following in a Pyrex casserole dish: pasta, cheese, chicken soup mixture and top with Parmesan cheese.
Bake in oven at 350 degrees for 30-35 minutes, until bubbly. If the cheese on top starts to get too brown, cover with foil.
Remove from oven and top with fresh parsley, if desired.