Ingredients:
4 -6 ounces spaghetti, broken in half
4 slices bacon, chopped
1 small onions, chopped
3 garlic cloves, minced ( to taste)
1 cup canned mushroom slices, drained (optional)
3 tablespoons flour
1 (16 ounce) cans tomatoes, undrained and cut up
1 (10 3/4 ounce) cans 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) packages frozen peas, partially thawed
1/3 cup grated parmesan cheese
cheddar cheese (optional)
Directions:
Set oven to 350 degrees F.
Butter a 3-quart casserole dish.
Cook spaghetti until just al dente; drain and rinse under cold water then set aside.
In a large frypan or Dutch oven fry the chopped bacon with onion and garlic until the bacon is crisp then blend in flour.
Add in undrained tomatoes, soup and milk; cook and mix until thickened and bubbly.
Add in the Velveeta cheese; stir until melted.
Add in the cooked spaghetti, cubed chicken, mushrooms (if using) and peas; mix to combine.
Transfer to prepared baking dish.
Sprinkle with Parmesan cheese.
Bake uncovered for about 40-45 minutes.
If desired sprinkle grated cheddar or mozzeralla on top of the casserole the last 15-20 minutes of baking.
Delicious!
Servings: 6
Time preparation: 30 min.
Time total: 70 min.