Chicken Spaghetti Casserole
By
Ed Mayfield
@manofpans
1
Found this on an Ohio newspaper web page and it looked too good to pass up. Am glad I tried, as it was so easy and delicious.
Ingredients
- 4 oz
- spaghetti, broken up
- 3 slice
- bacon, chopped up
- 1/2 pkg
- onion, chopped
- 1/2 c
- bell pepper, chopped
- 1 c
- fresh mushrooms, chopped
- 1 clove
- garlic, chopped
- 3 Tbsp
- flour
- 1 can(s)
- 14.5 oz diced tomatoes
- 1 can(s)
- cream of mushroom soup
- 1/2 c
- milk
- 1 c
- shredded cheddar cheese
- 2 c
- cooked chicken
- 1 can(s)
- sweet peas
- salt and pepper to taste
- 1/4 c
- shredded parmesan cheese
How to Make Chicken Spaghetti Casserole
- 1Pre heat oven to 350 degrees
- 2Cook spaghetti according to directions. Drain and set aside
- 3In a large saucepan, over medium heat, cook bacon, onion, pepper, mushrooms until bacon is crisp. Add garlic last. Blend in flour. Add the undrained tomatoes, mushroom soup and milk. Stir and cook until mixture is thick and bubbly, then add cheddar cheese and stir until melted. Stir in spaghetti, chicken and peas. Salt and pepper to taste.
- 4Pour mixture into a large casserole dish. Top with parmesan cheese. Bake, uncovered, for 45 minutes.
