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Chicken & Cheese Noodle Bake

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

12 ServingsPrep: 20 min. Bake: 25 min.

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

2 of 2

Chicken & Cheese Noodle Bake (continued)

Directions (continued)

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).

Nutrition 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.