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.