Categories: Casseroles, Pasta, Chicken, Poultry 
      Yield: 8 servings 
  
      4 oz Spaghetti 
      3 sl Bacon, chopped 
    1/2 c  Chopped onion 
      1 cl Garlic, minced 
      3 tb All-purpose flour 
      1 cn Chopped tomatoes (16-oz) 
      1 cn Condensed cream of mushroom 
           - soup 
    1/2 c  Milk 
      1 c  American cheese, shredded 
           - (4-oz) 
      2 c  Cubed cooked chicken 
      1 pk Frozen peas, thawed 
    1/4 c  Grated parmesan cheese 
  
  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.