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Chicken Spaghetti Pie

(From Our January 2018 Newsletter - Grandma C.)

Ingredients

1. 2 cups cooked chicken, shredded


2. 1 cup crumbled bacon bits


3. 16 oz spaghetti


4. 2 eggs


5. ¼ cup milk


6. 2 tsp fresh minced garlic


7. 1 medium yellow onion, chopped


8. 6 TBSP butter, melted


9. 4 oz soft cream cheese


10. 1½ cups sour cream


11. 2 cans cream of chicken soup


12. ½ cup parmesan


13. 2 cups mozzarella cheese


14. 1 tsp Italian season


15. 1 tsp parsley flakes


16. Salt and Pepper


17. 1 pkg. garlic flavored croutons, crushed (for topping).

Preheat oven to 350 degrees.

To begin, cook spaghetti to a slightly underdone state, (al dente`).  Drain.

In a mixing bowl, whisk together melted butter, eggs and parmesan cheese.

Toss the spaghetti noodles and this mixture together.  Set aside.

In another mixing bowl, mix the cream of chicken soup, sour cream, cream cheese, 1 cup of the mozzarella cheese, milk, chicken, bacon and your seasonings.  Salt and pepper to taste.

Lightly grease a 13 x 9 in baking dish.  Pour half of the spaghetti mixture into the pan and spread evenly.

Top with half of the chicken soup mixture, spread evenly.  Repeat the layers one time.

Use the remaining 1 cup of mozzarella cheese and the garlic croutons to sprinkle on the top before baking.

Bake for 30-45 minutes or until bubbly.  Remove from oven.  Let it set for 5 minutes before slicing and serving.

*I would use a roasted chicken ready-made from the grocery store for this recipe, but you can certainly cook your own or use canned chicken, either way.

**This recipe makes 12 servings. It can easily be reduced for a smaller crowd by simply cutting the ingredients in half.