Ingredients
▢1 tablespoon olive oil
▢1 onion chopped
▢3 cloves garlic minced
▢3½ cups milk
▢10.5 ounces can cream of chicken soup
▢8 ounces cream cheese softened
▢1 teaspoon salt
▢½ teaspoon black pepper
▢1 pound uncooked spaghetti
▢1 cup grated mozzarella cheese
▢1 cup grated cheddar cheese
▢¾ cup bacon cooked and crumbled
▢2 tablespoons fresh parsley
Instructions
Preheat oven to 375°F.
Cook the spaghetti al dente as directed on the package. Rinse and drain under cold water
1 pound uncooked spaghetti
In a large pot over medium-high heat, add the olive oil, once the oil is hot add the onion and cook until the onion has softened, add the garlic and continue cooking for 1 minute or until the garlic is fragrant.
1 tablespoon olive oil,1 onion,3 cloves garlic
Reduce heat, add the milk, cream cheese, cream of chicken soup, and spices, cook until the cream cheese is all melted.
3½ cups milk,10.5 ounces can cream of chicken soup,8 ounces cream cheese,1 teaspoon salt,½ teaspoon black pepper
Toss the spaghetti in the sauce to coat and place in a baking dish.
Top with grated cheese and bacon.
1 cup grated mozzarella cheese,1 cup grated cheddar cheese,¾ cup bacon
Cover with aluminum foil and place in the oven. Cook for 20 minutes
Remove foil and continue cooking for 10 minutes, place under broil in the last 5 minutes, check closely so that it doesn’t burn.
Remove from the oven, serve warm, and sprinkle with chopped parsley if desired.
2 tablespoons fresh parsley
