Tuesday, September 13, 2011

Chicken Spaghetti

  • 1 lb. Spaghetti
  • 3-4 slices bacon
    2-3 Chicken breasts, cut into 1" chunks
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • ½ lb. Velveeta, cubed
  • ½ cup milk, more or less
  • 1 can sliced mushrooms, drained
  • Preheat oven to 375°.
  • In a large stock pot, boil spaghetti al dente, in salted water. Drain and dump pasta into a large mixing bowl.
  • In a large skillet, fry bacon ’til crisp and set aside to cool. Add chicken breasts to skillet and saute in bacon fat. Add onion & garlic, continue to cook until onion is translucent.
  • Add sauteed chicken & vegetables, canned soups, Velveeta, milk, and mushrooms to mixing bowl with pasta.
  • Crumble bacon and add in with pasta mixture.
  • Stir until all ingredients are mixed well. You may add more milk if you like it creamier.
  • Add to a casserole dish and bake for 30 minutes.


Sherri B. said...

If this isn't comfort food I don't know what is, Yum!

Jane@Cottage at the Crossroads said...

This recipe looks so delicious. I wish I could prepare it, but my husband is allergic to chicken! Yeah, I know, it's weird. We can't have chicken in our house, or turkey at Thanksgiving! Thanks for visiting our blog!