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Chicken Spaghetti Bake

Chef.at.Home's picture
Ingredients
  Spaghetti 4 Ounce
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta

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