Chicken-spaghetti bake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Spaghetti |
| 3 | slices | Bacon, chopped |
| ½ | cup | Chopped onion |
| 1 | clove | Garlic, minced |
| 3 | tablespoons | All-purpose flour |
| 1 | can | Chopped tomatoes (16-oz) |
| 1 | can | Condensed cream of mushroom soup |
| ½ | cup | Milk |
| 1 | cup | American cheese, shredded (4-oz) |
| 2 | cups | Cubed cooked chicken |
| 1 | pack | Frozen peas, thawed |
| ¼ | cup | Grated parmesan cheese |
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 until thickened and bubbly. Add shredded American cheese, stir till melted. Stir in cooked spaghetti, cubed chicken, and thawed peas.
turn into a 2½-qt casserole; top with parmesan. Bake uncovered, at 350 for 45 minutes.