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Chicken Spaghetti Recipe

My family prefers this creamy chicken spaghetti to the more traditional tomato-based variety. The smoky flavor of bacon adds interest.—Dave Portman, Cincinnati, Ohio

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8-10 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

8 ounces spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
2 celery ribs, chopped
4 tablespoons butter, divided
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (4 ounces) mushroom stems and pieces, drained
2-1/2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese
1/2 cup dry bread crumbs
5 bacon strips, cooked and crumbled

Directions

Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 cup) equals 347 calories, 17 g fat (10 g saturated fat), 71 mg cholesterol, 574 mg sodium, 27 g carbohydrate, 2 g fiber, 21 g protein.

Chicken Spaghetti published in Casserole Cookbook , p31

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