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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
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
Cheddar TipSelect 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.
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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Reviewed on May. 27, 2013 by SusySeals
I use two cans of cream of chicken with herbs, chopped up a stalk of celery and added a can of Rotel tomatoes for the kick and color. Didn't add flour, butter and only one onion, sauted the vegetables in a small amount of olive oil. Very good.
Reviewed on May. 27, 2013 by superbandmom
This is much better using homemade noodles instead of spaghetti. I dissolve a chicken bulion cube in about tabs. of hot water and add to cream soups. I chop up some celery instead of peppers. No need for butter and flour! Instead of the cream of mushroom; use all cream of chicken soup OR cream of celery (really good!). Way too much onion! I mix some of the cheese right into the casserole and then top it with the rest mixed with bread crumbs or crunched up potato chips. Should cook 30 minutes.
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.
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