Chicken Fettuccine Casserole

1 (9 ounce) package refrigerated fettuccine
3 tablespoons butter or margarine
3 tablespoons flour
1 (14 1/2 ounce) can chicken broth
1/2 cup half-and-half
1 1/2 cups cubed cooked chicken
1/2 cup oil-packed sun-dried tomatoes, drained
    and cut into thin strips (optional)
2 slices bacon, crisply cooked and crumbled
3 tablespoons shredded Parmesan cheese

Heat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray.

Cook and drain fettuccine as directed on package.

While fettuccine is cooking, melt butter in 2-quart saucepan over medium heat. Stir in flour. Gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.

Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

Serves 4.

ENJOY!