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Chicken-spaghetti Bake

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      Title: CHICKEN-SPAGHETTI BAKE
 Categories: Casseroles, Pasta, Chicken, Poultry
      Yield: 8 Servings
 
      4 oz Spaghetti
      3 sl Bacon, chopped
    1/2 c  Chopped onion
      1 cl Garlic, minced
      3 tb All-purpose flour
      1 cn Chopped tomatoes (16-oz)
      1 cn Condensed cream of mushroom
           - soup
    1/2 c  Milk
      1 c  American cheese, shredded
           - (4-oz)
      2 c  Cubed cooked chicken
      1 pk Frozen peas, thawed
    1/4 c  Grated parmesan cheese
 
  Break spaghetti pieces in half. Cook according to package directions;
  drain (should have about 2-cups). In large saucepan, cook bacon,
  onion and garlic till bacon is crisp; blend in flour. Add undrained
  tomatoes, soup and milk. Cook and stir until thickened and bubbly.
  Add shredded American cheese, stir till melted. Stir in cooked
  spaghetti, cubed chicken, and thawed peas. turn into a 2 1/2-qt
  casserole; top with parmesan. Bake uncovered, at 350 for 45 minutes.
 
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