Chicken Alfredo Fettuccini Bake
Make it an Italian night with this creamy Chicken Alfredo Fettuccini Bake recipe that is sure to be a family favorite.
PREHEAT the oven to 350°.
MELT the butter in a large pot over medium-high heat and add in the diced onions and lightly brown.
SPRINKLE the flour on top of the onions and mix in to form a roux and cook for 3 minutes.
POUR in the milk and whisk over low heat for 5 to 10 minutes until it becomes very thick.
WHISK in the mozzarella and 1 cup of Parmesan cheese until there are no lumps.
ADD the sauce to a large bowl and mix it together with the chopped cooked chicken breasts, cooked fettuccini, salt and pepper until completely combined.
POUR the pasta into a Reynolds Kitchens® 13x9 Pasta & Casserole Pan and evenly sprinkle on 1 cup of parmesan cheese.
BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.
SERVE hot and garnish with chopped parsley.