Chicken Spaghetti Casserole Bake |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Cooked turkey may be substituted for the chicken if desired. Ingredients:
4 -6 ounces spaghetti, broken in half |
4 slices bacon, chopped |
1 small onion, chopped |
3 garlic cloves, minced (to taste) |
1 cup canned mushroom slices, drained (optional) |
3 tablespoons flour |
1 (16 ounce) can tomatoes, undrained and cut up |
1 (10 3/4 ounce) can cream of mushroom soup, undiluted |
1/2 cup milk or 1/2 cup half-and-half cream |
1 1/2 cups velveeta cheese, cubed |
2 cups chicken, cooked and cut into cubes |
1 (10 ounce) package frozen peas, partially thawed |
1/3 cup grated parmesan cheese |
cheddar cheese (optional) |
Directions:
1. Set oven to 350 degrees F.
2. Butter a 3-quart casserole dish.
3. Cook spaghetti until just al dente; drain and rinse under cold water then set aside.
4. In a large frypan or Dutch oven fry the chopped bacon with onion and garlic until the bacon is crisp then blend in flour.
5. Add in undrained tomatoes, soup and milk; cook and mix until thickened and bubbly.
6. Add in the Velveeta cheese; stir until melted.
7. Add in the cooked spaghetti, cubed chicken, mushrooms (if using) and peas; mix to combine.
8. Transfer to prepared baking dish.
9. Sprinkle with Parmesan cheese.
10. Bake uncovered for about 40-45 minutes.
11. If desired sprinkle grated cheddar or mozzeralla on top of the casserole the last 15-20 minutes of baking.
12. Delicious!
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