4 oz. spaghetti
3 slices bacon, chopped
1/2 c. onion, chopped
1 clove garlic, minced
3 tbsp. flour
1 (16 oz.) can tomatoes, cut up
1 (10 3/4 oz.) can cream of mushroom soup
1/2 c. milk
1 c. American cheese, shredded (4 oz.)
2 c. cooked chicken, cubed
1 (10 oz.) pkg. frozen peas (opt.)
1/4 c. Parmesan cheese

Break spaghetti pieces in half. Cook according to package directions; drain. (Should have 2 cups.) In large saucepan cook bacon, onion and garlic until bacon is crisp; blend in flour. Add undrained tomatoes, soup and milk. Cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir in spaghetti, chicken and thawed peas. Turn into a 2 1/2 quart casserole dish; top with Parmesan cheese. Bake, uncovered at 350 degrees for 45 minutes. Makes 8 servings.