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chicken-spaghetti bake

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C, P
MineralsChromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces Spaghetti

  2. 3 slices Bacon, chopped

  3. cup Chopped onion

  4. 1 clove Garlic, minced

  5. 3 tablespoons All-purpose flour

  6. 1 can Chopped tomatoes (16-oz)

  7. 1 can Condensed cream of mushroom soup

  8. cup Milk

  9. 1 cup American cheese, shredded (4-oz)

  10. 2 cups Cubed cooked chicken

  11. 1 pack Frozen peas, thawed

  12. cup Grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Break spaghetti pieces in half. Cook according to package directions; drain (should have about 2-cups).

  2. 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.

  3. turn into a 2½-qt casserole; top with parmesan. Bake uncovered, at 350 for 45 minutes.

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