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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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 8|
|Calories from Fat: 187 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.8g||28 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 64.1mg||20 %|
|Sodium 571mg||20 %|
|Potassium 392.3mg||10 %|
|Total Carbohydrate 23.8g||7 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 21g|
|Protein 20.6g||29 %|
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Calories per serving: 366
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