Chicken Fettuccine Casserole

1 package (9 oz) refrigerated fettuccine 

3 tablespoons butter 

3 tablespoons all-purpose flour 

1 3/4 cups chicken broth  

1/2 cup cream

1 1/2 cups cubed cooked chicken  

1/2 cup oil-packed sun-dried tomatoes, drained and cut into thin strips 

2 slices bacon, crisply cooked and crumbled 

3 tablespoons shredded Parmesan cheese 

• Heat oven to 350º. Spray square baking dish, 8 x 8 inches, 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