Chicken Spaghetti Bake Recipe


MethodMain Ingredient


 Spaghetti4 Ounce
 Bacon slices3 , chopped
 Chopped onion1⁄2 Cup (8 tbs)
 Garlic1 Clove (5 gm), minced
 All purpose flour3 Tablespoon
 Canned tomatoes16 Ounce, cut up (1 Can)
 Condensed cream of mushroom soup10 3⁄4 Ounce (1 Can)
 Milk1⁄2 Cup (8 tbs)
 Shredded american cheese4 Ounce (1 Cup)
 Cooked and cubed chicken2 Cup (32 tbs)
 Frozen peas10 Ounce, thawed (1 Package)
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2410 Calories from Fat 635

% Daily Value*

Total Fat 72 g110.6%

Saturated Fat 34.2 g170.8%

Trans Fat 0 g

Cholesterol 488.8 mg

Sodium 4808.3 mg200.3%

Total Carbohydrates 237 g79%

Dietary Fiber 25.9 g103.5%

Sugars 31.5 g

Protein 212 g423.3%

Vitamin A 200.7% Vitamin C 185.5%

Calcium 212.5% Iron 132%

*Based on a 2000 Calorie diet


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