4ounces Spaghetticooked according to package directions
3tablespoonsall purpose flour
16ouncescanned tomatoes cut up
10.75ouncescan Condensed Cream of Mushroom Soup
1cup shredded American cheese
10ouncesfrozen green peas
1/2cup grated Parmesan Cheese
Break the spaghetti in half. Cook according to the package directions; drain. In a large saucepan cook bacon, onion, and garlic till bacon is crisp. Blend in flour.
Add undrained tomatoes, soup, and milk. Cook and stir till thickened and bubbly. Add shredded American cheese; stir until melted. Stir in cooked spaghetti and cubed chicken and thawed peas. Turn into a 2 1/2 quart casserole. Top with Parmesan cheese and bake at 350 degrees for 45 minutes.