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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My family prefers this creamy chicken spaghetti to the more traditional tomato-based variety. The smoky flavor of bacon adds interest.Dave Portman, Cincinnati, Ohio Ingredients:
8 ounces spaghetti |
1 medium onion, chopped |
1/2 cup chopped green pepper |
2 celery ribs, chopped |
4 tablespoons butter, divided |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1 can (4 ounces) mushroom stems and pieces, drained |
2-1/2 cups cubed cooked chicken |
2 cups (8 ounces) shredded cheddar cheese |
1/2 cup dry bread crumbs |
5 bacon strips, cooked and crumbled |
Directions:
1. Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8-10 servings.
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