This recipe has all the best attributes of a casserole:
It has bacon.
The only prep calls for my incredibly easy chicken recipe (made in the crockpot!)
It calls for half a bag of frozen peas…which almost everyone has in their freezer at any given time.
It freezes beautifully for about 1 month.
It has bacon.
It is the PERFECT recipe to double, so you can drop one by a friend’s house for a surprise dinner or throw it in the freezer to save for a snowy day.
Did I mention it has bacon????
I am not usually a fan of using canned food in my cooking…but in this case I make an exception, because we all need an easy, tasty meal sometimes and the ingredients needed for this chicken spaghetti are ones that most of us will already have in our pantries. Its easy to throw together last minute!
4 cups shredded chicken
half bag frozen peas (8 oz if you are measuring)
1 can cream of chicken soup*
1 can cream of mushroom soup*
1 can cream of celery soup*
8 oz sour cream*
1 cup cooked, chopped bacon
2 oz shredded parmesan cheese
1.5 cups shredded cheese**
16 oz package spaghetti
salt and pepper
*I use low sodium/low fat
**You can use whatever cheese you prefer. I like Colby Jack or Cheddar, but have used a few different cheese blends that are delicious as well. Use your imagination. 🙂
Pre-heat oven to 350°
1.) Cook spaghetti according to package directions.
2.) In a LARGE bowl combine soups, sour cream and parmesan cheese and stir until well combined.
3.) Add chicken and peas and stir until well combined.
4.) Add cooked spaghetti, salt and pepper and stir until well combined.
(You actually can throw everything into a bowl and mix it together at the same time, but I think its easier to combine it in batches.)
5.) Pour spaghetti mixture in a lightly greased 9×13 casserole dish–or even a disposable one from the grocery store if you are freezing/giving to a friend.
6.) Sprinkle cheese on top and then cover with chopped bacon.
7.) Bake (covered) for 30 minutes. Uncover and bake 5 minutes more until cheese is melted and bubbly.