4 oz spaghetti cooked and drained
1 large can of cooked chicken
1 small can mushrooms
1 10 oz can diced tomatoes (do NOT drain)
1/2 cup milk
3 tablespoons flour
3 slices bacon chopped (I used precooked)
1/2 onion chopped
1 can cream of mushroom soup
1 tablespoon butter
1 cup shredded American cheese
10 oz frozen green peas (thawed)
1/4 cup Parmesan Cheese
Preheat oven to 350. Cook spaghetti according to package directions and drain. Cook onion together with bacon in butter...when onion is tender, add the flour and stir. Add tomatoes, soup, and milk and cook til bubbly. Add cheese until melted. Stir in chicken, mushrooms, peas and spaghetti. Pour into a rectangle baking dish sprayed with cooking spray. Sprinkle the 1/4 cup of Parmesan Cheese and bake for 45 minutes.
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