Ingredients
- 16 Ounces Spághetti,
- 2 Eggs
- 1/3 Cup Pármesán Cheese
- 5 TBSP Butter, Melted
- 8 Ounces Creám Cheese, Softened
- 2 10 Ounce Cáns creám of chicken soup
- 1 Cup Sour Creám
- 2 Cups Shredded Chicken
- 2 Cups Mozzárellá Cheese
- 1 Pound Bácon
- 1 Teáspoon Itálián seásoning
- 1 Teáspoon Gárlic powder
- 1 Teáspoon Sált
- 1/2 Teáspoon Pepper
- 1 Teáspoon Onion Powder
Instructions
- Preheát oven to 350 degrees. Lightly oil á 9x13 inch báking dish ánd set áside.
- Cook the spághetti áccording to páckáge directions, dráin ánd set áside. While the spághetti is cooking, cook the bácon in á lárge skillet over medium high heát. Remove the bácon to dráin on á páper towel lined pláte ánd crumble when cooled.
- In á smáll bowl whisk together the melted butter, eggs, ánd pármesán cheese. Toss the pármesán mixture with the cooked spághetti noodles.
- In á lárge bowl mix together the creám cheese, creám of chicken soup, sour creám, shredded chicken, mozzárellá cheese, bácon, ánd seásonings.
- Pour hálf of the spághetti into the prepáred pán ánd top with hálf of the creám cheese mixture. Repeát this step one more time. Top with remáining mozzárellá.
- Báke in preheáted oven for 30-45 minutes, until hot ánd bubbly.