Chicken-Spaghetti Bake

Chicken-spaghetti Bake Recipe

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Vivian Baker



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  • 4 oz
    spaghetti, uncooked
  • 3 slice
    bacon, chopped
  • 1/2 c
    onion, chopped
  • 1
    garlic clove, minced
  • 3 Tbsp
    all purpose flour
  • 16 oz
    tomatoes, canned and cut up
  • 1 can(s)
    cream of mushroom soup
  • 1/2 c
  • 1 c
    american cheese, grated
  • 2 c
    chicken, cooked and cubed
  • 1 pkg
    peas, thawed
  • 1/4 c
    parmesan cheese, grated

How to Make Chicken-Spaghetti Bake


  1. Break spaghetti pieces in half.
  2. Cook according to package directions; drain (should have about 2-cups).
  3. In large saucepan, cook bacon, onion and garlic until bacon is crisp; blend in flour.
  4. Add undrained tomatoes, soup and milk.
  5. Cook and stir until thickened and bubbly.
  6. Add shredded American cheese, stir until melted.
  7. Stir in cooked spaghetti, cubed chicken and thawed peas.
  8. Turn into a 2 1/2-quart casserole; top with parmesan.
  9. Bake uncovered, at 350 for 45 minutes.

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About Chicken-Spaghetti Bake

Course/Dish: Chicken, Pasta
Other Tag: Quick & Easy

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