Chicken & Cheese Noodle Bake
Submitted by Unknown
Makes: 2 casseroles
Ingredients
- 1 pkg. 16 oz. spaghetti, broken
- 2 med. onions chopped
- 1 med. green pepper chopped
- 1 med. sweet red pepper chopped
- 1/2 cup butter cubed
- 6 Tbsp. flour
- 2 cups milk
- 4 cups cubed cooked chicken
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1 cup 8 oz. sour cream
- 1/2 tsp. celery salt
- 1/2 tsp. pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Instructions
- Cook spaghetti. Saute onions and peppers in butter until tender. Stir in flour until blended; gradually adding milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt, and pepper. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7 baking dishes. Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. To use frozen casserole: Thaw in refrigerator overnight. Remove 30 minutes before baking. Cover and bake 350 degrees for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly.