Tuesday, September 22, 2009

Baked Chicken Spaghetti

This recipe made dinner for 6, with leftovers for another complete meal! (woo-hoo - a night off!!)

Spaghetti pasta (I measure by full handful - use 1 handfull)
1/2 lb bacon
small onion diced(I prefer yellow)
1/4 cup flour
1 1/2 cup salsa (can use rotel if you prefer spicy)
Family size can Cream Mushroom soup
1 cup milk
1 lb velveeta cut in cubes
3-4 lbs cooked chicken, deboned and pieced
Parmesan cheese (fresh grated, not canned)

Break spaghetti noodles and cook. Drain. In large saucepan, cook bacon and onion until onion translucent and bacon is done to your preference. Add flour mix well. Add salsa, soup and milk. When thick and creamy, add cheese cubes and stir until cheese melted. Add chicken and spaghetti. Mix well.
Pour into casserole dish, sprinkle with parmesan cheese and bake at 350 for 30-40 minutes.
I may add green onions next time I make this.

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