Chicken-Spaghetti Bake

Chicken-spaghetti Bake Recipe

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Vivian Baker


★★★★★ 1 vote


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


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.

About Chicken-Spaghetti Bake

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