Chicken And Cheese Noodle Bake Recipe

ingredients

1 package (16 ounce size) spaghetti, broken
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
2 cloves garlic, minced
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 cup sour cream
1/2 teaspoon celery salt
1/2 teaspoon black pepper
2 cups shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese

directions

Cook spaghetti according to package directions.

Meanwhile, in a Dutch oven, saute the chopped vegetables and garlic in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, soups, sour cream, celery salt and pepper.

Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months.

Cover and bake the remaining casserole at 350 degrees F for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees F for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

nutrition data

Nutritional data has not been calculated yet.