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Zucchini Chicken Bake Recipe

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This recipe for Zucchini Chicken Bake, by , is from Sons of Italy - Weed Lodge #1269, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tina Lamanna


4 oz. uncooked spaghetti
4 slices bacon, chopped
1/2 c. chopped onion
1 clove garlic, minced
10 - 3/4 oz. can cream of mushroom soup
1 medium zucchini, sliced
1/2 c. milk
1 c. shredded mozzarella cheese
2 c. cubed, cooked chicken
1/4 c. Parmesan cheese

1. Break spaghetti in half and cook according to package directions. Drain.
2. In medium saucepan, cook bacon, onion, and garlic until bacon is crisp. Drain excess fat. Add soup and blend well.
Add zucchini and milk and cook on medium heat until zucchini is tender. Stir in mozzarella cheese
3. Combine zucchini mixture, spaghetti, and chicken in 2 - 1/2 quart casserole dish. Sprinkle with Parmesan cheese.
4. Bake at 350 degrees for 40 minutes.




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