chicken-spaghetti bake

Name: Chicken-Spaghetti Bake
Ingredients: 4 ounce(s) spaghetti, uncooked; 3 slice(s) bacon, chopped; 1/2 cup(s) onion, chopped; 1 - garlic clove, minced; 3 tablespoon(s) all purpose flour; 16 ounce(s) tomatoes, canned and cut up; 1 can(s) cream of mushroom soup; 1/2 cup(s) milk; 1 cup(s) american cheese, grated; 2 cup(s) chicken, cooked and cubed; 1 package(s) peas, thawed; 1/4 cup(s) parmesan cheese, grated

(1 RATING)

40 Pinches

Vivian Baker

Cocoa, FL

Updated on Feb 23, 2011

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Ingredients

4 ounces spaghetti, uncooked
3 slices bacon, chopped
1/2 cup onion, chopped
1 - garlic clove, minced
3 tablespoons all purpose flour
16 ounces tomatoes, canned and cut up
1 can cream of mushroom soup
1/2 cup milk
1 cup american cheese, grated
2 cups chicken, cooked and cubed
1 package peas, thawed
1/4 cup parmesan cheese, grated

How To Make chicken-spaghetti bake

Step 1

Break spaghetti pieces in half.

Step 2

Cook according to package directions; drain (should have about 2-cups).
Step 3

In large saucepan, cook bacon, onion and garlic until bacon is crisp; blend in flour.
Step 4

Add undrained tomatoes, soup and milk.
Step 5

Cook and stir until thickened and bubbly.
Step 6

Add shredded American cheese, stir until melted.
Step 7

Stir in cooked spaghetti, cubed chicken and thawed peas.
Step 8

Turn into a 2 1/2-quart casserole; top with parmesan.
Step 9

Bake uncovered, at 350 for 45 minutes.
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