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Chicken Spaghetti Bake

4 ounces Spaghetti
1/4 cup Ham, extra lean, shredded
1 large Onion, chopped
2 cloves Garlic, minced
3 tablespoons Flour
2 cups Tomatoes, canned, chopped, undrained
12 ounces Evaporated Skim Milk
1/2 cup Mushrooms, chopped
1/2 cup Milk, skim
1 cup Low Sodium Colby Cheese, shredded
2 cups Chicken, skinless light meat, cooked, cubed
1 package Peas, frozen, thawed
1/4 cup Parmesan cheese, grated

Break spaghetti pieces in half & cook according to package directions.
Drain. In large saucepan, cook ham, onion and garlic until onion is transparent.
Blend in flour. Add undrained tomatoes, evaporated skim milk, mushrooms
and milk. Cook and stir until thickened and bubbly. Add shredded Colby
cheese and stir till melted.
Stir in cooked spaghetti, cubed chicken, and thawed peas. Pour into a
2 1/2-qt casserole and top with parmesan. Bake uncovered, at 350 degrees F. for
45 minutes.


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