Chicken Spaghetti Bake
You can either use left over chicken, or you may want to consider boiling some thighs breasts to use with this.
4 oz. Spaghetti
2 slices bacon, chopped
1/2 C. chopped Onion
1 clove Garlic, minced
3 Tbsp. Flour
1 (16 oz.) can Tomatoes, cut up
1 (10 3/4 oz.) can Condensed Cream of Mushroom Soup
1/2 C. Milk
1 C. shredded American cheese
2 C. cubed cooked Chicken
1 (10 oz.) pkg. frozen Green Peas
1/2 C. grated Parmesan Cheese
2 slices bacon, chopped
1/2 C. chopped Onion
1 clove Garlic, minced
3 Tbsp. Flour
1 (16 oz.) can Tomatoes, cut up
1 (10 3/4 oz.) can Condensed Cream of Mushroom Soup
1/2 C. Milk
1 C. shredded American cheese
2 C. cubed cooked Chicken
1 (10 oz.) pkg. frozen Green Peas
1/2 C. grated Parmesan Cheese
Break the spaghetti in half. Cook according to the package directions; drain. In a large saucepan cook bacon, onion, and garlic till bacon is crisp. Blend in flour. Add undrained tomatoes, soup, and milk. Cook and stir till thickened and bubbly. Add shredded American cheese; stir until melted. Stir in cooked spaghetti and cubed chicken and thawed peas. Turn into a 2 1/2 quart casserole. Top with Parmesan cheese and bake at 350 degrees for 45 minutes.












CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 