Chicken-Spaghetti Bake

Recipe Ingredients

4 oz	113g	Spaghetti
3		Bacon - chopped
1/2 cup	31g / 1.1oz	Chopped onion
10		Garlic - minced
3 tablespoons	45ml	All-purpose flour
1		Chopped tomatoes - (16-oz)
1		Condensed cream of mushroom - soup
1/2 cup	118ml	Milk
1 cup	146g / 5.1oz	American cheese - shredded (4-oz)
2 cups	125g / 4.4oz	Chicken, cooked, cubed
1		Frozen peas - thawed
1/4 cup	36g / 1.3oz	Grated parmesan cheese

Recipe Instructions

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 2 1/2-qt casserole; top with parmesan.

Bake uncovered, at 350 for 45 minutes.

Source:
Cooking Light, May 1994, page 144

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.