Chicken Spaghetti With Bacon

• 8 ounces spaghetti
• 1 medium onion, chopped
• 1/2 cup chopped green pepper
• 2 celery ribs, chopped
• 4 tablespoons butter, divided
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• 2-1/2 cups cubed cooked chicken
• 2 cups shredded cheddar cheese
• 1/2 cup dry bread crumbs
• 5 bacon strips, cooked and crumbled

1. Cook spaghetti according to package directions; drain. In a small skillet, saute the onion, green pepper and celery in 2 tablespoons butter until tender. Transfer to a large bowl. Add the soup, mushrooms, spaghetti, chicken and cheese; toss to coat.
2. Transfer to a greased 13x9-in. baking dish. Sprinkle with bread crumbs and bacon; dot with remaining butter. Bake, uncovered, at 350u0b0 for 30-35 minutes or until heated through.

spaghetti, onion, green pepper, celery, butter, condensed cream, mushroom stems, chicken, cheddar cheese, bread crumbs, bacon strips

Taken from www.tasteofhome.com/recipes/chicken-spaghetti-with-bacon/ (may not work)