Chicken Spaghetti Bake
|Bacon slices||3 , chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|All purpose flour||3 Tablespoon|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄2 Cup (8 tbs)|
|Shredded american cheese||4 Ounce (1 Cup)|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Break spaghetti pieces in half.
Cook according to package directions; drain (should have about 2 cups).
In large saucepan cook bacon, onion, and garlic till bacon is crisp; blend in flour.
Add undrained tomatoes, soup, and milk.
Cook and stir till thickened and bubbly.
Add shredded American cheese; stir till melted.
Stir in cooked spaghetti, cubed chicken, and thawed peas.
Turn into a 2 1/2-quart casserole; top with Parmesan.
Bake, uncovered, at 350° for 45 minutes.
Serving size: Complete recipe
Calories 2410 Calories from Fat 635
% Daily Value*
Total Fat 72 g110.6%
Saturated Fat 34.2 g170.8%
Trans Fat 0 g
Cholesterol 488.8 mg162.9%
Sodium 4808.3 mg200.3%
Total Carbohydrates 237 g79%
Dietary Fiber 25.9 g103.5%
Sugars 31.5 g
Protein 212 g423.3%
Vitamin A 200.7% Vitamin C 185.5%
Calcium 212.5% Iron 132%
*Based on a 2000 Calorie diet