CHICKEN & CHEESE NOODLE BAKE
Source of Recipe
Taste of Home
List of Ingredients
1 pkg. (16oz) spaghetti broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup butter, cubed
6 tablespoons all purpose four
2 cups 2% milk
4 cups cubed cooked chicken
1 can condensed cream of chicken/mushroom soup
1 can cream of mushroom soup
1 cup (8oz) sour cream
1/2 teaspoon celery salt
1/2 teaspoon pepper
2 cups (8oz) shredded part skim mozzarella cheese
1 cup (4oz)shredded cheddar cheese
Cook spaghetti according to package directions.
Meanwhile, saute the onions and peppers in butter in a Dutch oven until tender. Stir in flour until blended; gradually adding the 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 and add to sauce mixture and toss to coat. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with cheeses. Cover and freeze one casserole. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover and bake 5 to 10 minutes longer or until bubbly.
To use remaining casserole, thaw in fridge overnight. Remove from the fridge 30 minutes before bakeing. Cover and bake 350 degrees for 40 minutes. Uncover and bake 5 to 10 minutes longer or until bubbly. Recipe
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