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Chicken Spaghetti Bake (VRP 090)

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Chicken Spaghetti Bake

Chicken Spaghetti Bake

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Chicken Spaghetti Bake Recipe

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Chicken Spaghetti Bake e1544641226462
Yield: 8 Servings

Chicken Spaghetti Bake


  • 4 ounches spaghetti
  • 3 slices bacon, chopped
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1 16-ounce can tomatoes, cut up
  • 1 10¾-ounce can condensed cream of mushroom soup
  • ½ cup milk
  • 1 cup shredded American cheese (4 ounces)
  • 2 cups cubed cooked chicken
  • 1 10-ounce package frozen peas, thawed
  • ¼ cup grated Parmesan cheese


  1. Break spaghetti pieces in half.
  2. Cook according to package directions; drain (should have about 2 cups).
  3. In large saucepan cook bacon, onion, and garlic till bacon is crisp; blend in flour.
  4. Add undrained tomatoes, soup, and milk.
  5. Cook and stir till thickened and bubbly.
  6. Add shredded American cheese; stir till melted.
  7. Stir in cooked spaghetti, cubed chicken, and thawed peas.
  8. Turn into a 2½-quart casserole; top with Parmesan.
  9. Bake, uncovered, at 350° for 45 minutes.

Chicken Spaghetti Bake

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