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Chicken Spaghetti

Chicken Spaghetti
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
8-10 ServingsPrep: 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 Wright® Brand Bacon strips, cooked and crumbled
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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.
© Taste of Home 2013

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Chicken Spaghetti (continued)

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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013