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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 King Arthur Unbleached 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.

2 of 2

Chicken & Cheese Noodle Bake (continued)

Directions (continued)

  • 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.