Ingredients

The following ingredients have 4 Servings
  • 8 oz uncooked fettuccine noodles, broken into thirds
  • 1/4 cup butter
  • 6 cups halved and thinly sliced sweet onions (about 2 large onions)
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 1/4 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 2 cups shredded deli rotisserie chicken
  • 2 cups shredded Swiss cheese (8 oz)
  • 2 tablespoons butter, melted
  • 1 cup Progresso™ Italian style panko crispy bread crumbs (from 8-oz box)

Instruction

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray; set aside. Cook and drain pasta as directed on package, using minimum cooking time.
  • In 12-inch nonstick skillet, heat 1/4 cup butter over medium-high heat. Add onions, thyme, salt and pepper. Cook 11 to 12 minutes, stirring occasionally, until onions are tender. Reduce heat to medium; cook 10 to 12 minutes, stirring occasionally, until onions are starting to brown.
  • Sprinkle flour over onions in skillet; cook and stir about 1 minute. Stir in broth; heat to boiling, stirring constantly. Simmer 1 to 2 minutes or until slightly thickened. Remove from heat; stir in chicken and cooked pasta, mixing to combine.
  • Add half of the mixture to baking dish. Sprinkle with half of the cheese. Top with remaining pasta mixture, then remaining cheese. Cover and bake 20 minutes.
  • In small bowl, mix Topping ingredients. Remove cover; sprinkle on top of pasta mixture; bake 5 to 10 minutes or until topping is golden brown and mixture is heated through.