Chicken Spaghetti Casserole Bake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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!