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Chicken & Cheese Noodle Bake

 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

  • Preheat oven to 350°. Cook spaghetti according to package
  • directions.
  • Meanwhile, in a Dutch oven, saute onions and peppers in butter until
  • tender. Stir in flour until blended; gradually add milk. Bring to a
  • boil; cook and stir 2 minutes or until thickened. Stir in chicken,
  • soups, sour cream, celery salt and pepper.

2 of 2

Chicken & Cheese Noodle Bake (continued)

Directions (continued)

  • Drain spaghetti; add to sauce mixture and toss to coat. Transfer to
  • two greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and
  • bake 20 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.