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
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


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