Chicken-Spaghetti Bake
Yield
8 servingsPrep
15 minCook
60 minReady
75 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
spaghetti
|
|
| 3 | slices |
bacon
chopped |
|
| ½ | cup |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 16 | ounces |
tomatoes, canned
chopped |
|
| 1 | can |
cream of mushroom soup
condensed |
|
| ½ | cup |
milk
|
|
| 1 | cup |
american cheese
shredded |
|
| 2 | cups |
chicken
cooked, cubed |
|
| 1 | package |
green peas
thawed |
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
spaghetti
|
|
| 3 | slices |
bacon
chopped |
|
| 118 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 45 | ml |
all-purpose flour
|
|
| 462.4 | ml/g |
tomatoes, canned
chopped |
|
| 1 | can |
cream of mushroom soup
condensed |
|
| 118 | ml |
milk
|
|
| 237 | ml |
american cheese
shredded |
|
| 473 | ml |
chicken
cooked, cubed |
|
| 1 | package |
green peas
thawed |
|
| 59 | ml |
Parmesan cheese
grated |
|
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 until bacon is crisp; blend in flour.
Add undrained tomatoes, soup and milk.
Cook and stir until thickened and bubbly.
Add shredded American cheese, stir until melted.
Stir in cooked spaghetti, cubed chicken, and thawed peas.
Turn into a 2½-quart casserole; top with parmesan.
Bake uncovered, at 350℉ (180℃) F for 45 minutes.
