Chicken-Spaghetti Bake
Submitted by DEBS2
Bacon, melted American cheese, and cream of mushroom soup turn spaghetti and chicken into a bubbly, golden casserole the whole family will fight over. Serves 8 and ready in about an hour.
YIELD
8 servingsPREP
15 minCOOK
60 minREADY
75 minThis is the kind of casserole your grandma made on a Tuesday night and nobody complained. Bacon crisps up with onion and garlic, then gets stirred into a creamy sauce loaded with tomatoes and mushroom soup.
Toss in spaghetti, cubed chicken, and sweet green peas, then blanket the whole thing with melted American cheese and a dusting of parmesan.
Forty-five minutes in the oven and you’ve got a bubbling, golden-topped dish that feeds a crowd without breaking a sweat.
Pro Tips
- Use leftover roast chicken or a store-bought rotisserie to skip the cooking step entirely
- Thaw frozen peas under warm running water for 2 minutes; no need to pre-cook them
- Swap American cheese for sharp cheddar if you want a bolder, tangier bite
Ingredients
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.
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