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Chicken-Spaghetti Bake

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Submitted by DEBS2

YIELD

8 servings

PREP

15 min

COOK

60 min

READY

75 min

Ingredients

4 115.6
OUNCES ML/G SPAGHETTI
3 3
SLICES SLICES BACON
chopped
½ 118
CUP ML ONIONS
chopped
1 1
CLOVE CLOVE GARLIC
minced
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
16 462.4
OUNCES ML/G TOMATOES, CANNED
chopped
1 1
CAN CAN CREAM OF MUSHROOM SOUP
condensed
½ 118
CUP ML MILK
1 237
CUP ML AMERICAN CHEESE
shredded
2 473
CUPS ML CHICKEN
cooked, cubed
1 1
PACKAGE PACKAGE GREEN PEAS
thawed
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 304 34% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 965mg 40%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 45g
Vitamin A 19% Vitamin C 16%
Calcium 25% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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