Chicken Spaghetti with Bacon Recipe

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Chicken Spaghetti with Bacon Recipe

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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
Recommended: Top 10 Bacon Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
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 Jones Dairy Farm Dry-Aged 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.
Originally published as Chicken Spaghetti in Casserole Cookbook 2001, p31

Nutritional Facts

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

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. 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.
  2. 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.
Originally published as Chicken Spaghetti in Casserole Cookbook 2001, p31

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