4 oz. spaghetti
1/4 lb. bacon, chopped
1/2 c. chopped onion
1 clove garlic, minced
3 tbsp. all-purpose flour
1 (16 oz.) can tomatoes, chopped
1 (10 1/2 oz.) can cream of mushroom soup
1/2 c. milk
1 c. American cheese, shredded
2 c. cooked chicken, cubed
1 (10 oz.) pkg. frozen peas, thawed
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Break spaghetti in half, cook, drain and set aside. In large pan cook bacon, onions and garlic until bacon is crisp. Blend in flour, undrained tomatoes, soup and milk. Cook and stir until thick and bubbly. Add shredded American cheese, stir until melted. Next stir in cooked spaghetti, chicken and peas. Pour into 2 1/2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered for 45 minutes.