Ingredients for Chicken Spaghetti Casserole Bake
- 1 pound spaghetti
- 4 slices bacon, chopped
- 1/2 cup chopped onion
- Garlic Cloves
- Canned Mushroom Slices
- 1/4 cup all-purpose flour
- 2 (28 ounce) cans undrained crushed tomatoes
- Cream Of Mushroom Soup
- 1 cup milk
- 16 ounces velveeta cheese, cubed
- Chicken
- Frozen Peas
- 1/2 cup grated Parmesan cheese
- Cheddar Cheese
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How to Make Chicken Spaghetti Casserole Bake
- Preheat oven to 350°F (175°C).
- Butter a 3-quart casserole dish.
- Cook 1 pound spaghetti according to package directions until al dente. Drain and rinse under cold water; set aside.
- In a large skillet or Dutch oven, cook 4 slices bacon, chopped, with 1/2 cup chopped onion and 2 cloves garlic, minced, until bacon is crisp. Stir in 1/4 cup all-purpose flour.
- Add 2 (28 ounce) cans undrained crushed tomatoes, 1 (10.75 ounce) can condensed cream of mushroom soup, and 1 cup milk.
- Cook, stirring constantly, until thickened and bubbly (about 5 minutes).
- Stir in 16 ounces velveeta cheese, cubed, until melted and smooth.
- Add the cooked spaghetti, 2 cups cubed cooked chicken (or turkey), 1 cup sliced mushrooms, and 1 cup frozen peas.
- Stir gently to combine.
- Pour mixture into the prepared casserole dish.
- Sprinkle generously with 1/2 cup grated Parmesan cheese.
- Bake uncovered for 40-45 minutes.
- During the last 15-20 minutes of baking, optionally sprinkle with 1/2 cup shredded cheddar or mozzarella cheese.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
24g
Fat
22g
Carbs
10g
