Chicken & Cheese Noodle Bake Recipe

Chicken & Cheese Noodle Bake Recipe Chicken & Cheese Noodle Bake Recipe photo by Taste of Home Rating 5

This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana

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Chicken & Cheese Noodle Bake Recipe
  • Prep: 20 min. Bake: 25 min.
  • Yield: 12 Servings
20 25 45

Ingredients

  • 1 package (16 ounces) 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 flour
  • 2 cups 2% milk
  • 4 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and peppers 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° 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° for 40 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).

Nutritional Facts 1 cup equals 509 calories, 24 g fat (13 g saturated fat), 102 mg cholesterol, 691 mg sodium, 42 g carbohydrate, 3 g fiber, 29 g protein.

Originally published as Chicken & Cheese Noodle Bake in Simple & Delicious October/November 2011, p21

Tip

Cheddar Tip

Select sharp cheddar when using packaged shredded cheese from recipes that you’d like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

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Reviews for Chicken & Cheese Noodle Bake

Chicken & Cheese Noodle Bake Recipe

Chicken & Cheese Noodle Bake

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(1-10) of 10 reviews

Reviewed on Feb. 18, 2013 by tchr90

This is soooo good! My hubby liked it but thought it was too bland (but he puts Tabasco on almost everything) and I liked it except for the peppers. I will make this again and leave out the peppers and he can just put on Tabasco and we will both be happy :)

Reviewed on Feb. 01, 2012 by lawhipp

Simply Awesome.

Reviewed on Jan. 30, 2012 by TMAF

freezes well, my family loved it

Reviewed on Jan. 23, 2012 by sbhkc90

Will make again...next time I might even add some extra veggies to the mix like some chopped broccoli or cauliflour. I also used bow tie pasta instead which turned out fine. I would also make 4 pans since half the pan was just enough to feed the 5 of us.

Reviewed on Jan. 15, 2012 by jenniemsrich

We LOVED this recipe!!! Wouldn't change a thing on it! We will definately be eating this again!!!!

Reviewed on Nov. 10, 2011 by joyfulcooking

very good but we made it lower in calories and fat than what it was

Reviewed on Nov. 05, 2011 by amfair

We substituted small shell pasta for the spaghetti, and california blend for the peppers and onions - perfect!

Reviewed on Oct. 22, 2011 by lydstew

Made great freezer meals with a nice big batch. I felt that it lacked a little flavor- maybe add just a bit more salt and pepper.

Reviewed on Oct. 20, 2011 by ephelan80

This recipe has a delicious flavor and is creamy and comforting. I used mini rotini pasta instead of spaghetti and I used 8x8 pans instead of 11x7 pans. Using the smaller pans resulted in 3 casseroles. My husband loved it! This one will be a regular.

Reviewed on Oct. 20, 2011 by chesy76

delicious! easy to make.

 
 

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