Chicken Spaghetti Casserole Bake

• 4 -6 ounces spaghetti, broken in half
• 4 slices bacon, chopped
• 1 small onion, chopped
• 3 garlic cloves, minced (to taste)
• 1 cup canned mushroom slices, drained (optional)
• 3 tablespoons flour
• 1 (16 ounce) can tomatoes, undrained and cut up
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 12 cup milk or 12 cup half-and-half cream
• 1 12 cups Velveeta cheese, cubed
• 2 cups chicken, cooked and cut into cubes
• 1 (10 ounce) package frozen peas, partially thawed
• 13 cup grated parmesan cheese
• cheddar cheese (optional)

1. Set oven to 350 degrees F.
2. Butter a 3-quart casserole dish.
3. Cook spaghetti until just al dente; drain and rinse under cold water then set aside.
4. In a large frypan or Dutch oven fry the chopped bacon with onion and garlic until the bacon is crisp then blend in flour.
5. Add in undrained tomatoes, soup and milk; cook and mix until thickened and bubbly.
6. Add in the Velveeta cheese; stir until melted.
7. Add in the cooked spaghetti, cubed chicken, mushrooms (if using) and peas; mix to combine.
8. Transfer to prepared baking dish.
9. Sprinkle with Parmesan cheese.
10. Bake uncovered for about 40-45 minutes.
11. If desired sprinkle grated cheddar or mozzeralla on top of the casserole the last 15-20 minutes of baking.
12. Delicious!

bacon, onion, garlic, mushroom slices, flour, tomatoes, cream of mushroom soup, milk, velveeta cheese, chicken, frozen peas, parmesan cheese, cheddar cheese

Taken from www.food.com/recipe/chicken-spaghetti-casserole-bake-137226 (may not work)