Chicken & Cheese Noodle Bake Recipe

4.5 16 21
Chicken & Cheese Noodle Bake Recipe
Chicken & Cheese Noodle Bake Recipe photo by Taste of Home
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Chicken & Cheese Noodle Bake Recipe

Read Reviews
4.5 16 21
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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 green and red 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).
Originally published as Chicken & Cheese Noodle Bake in Simple & Delicious October/November 2011, p21

Nutritional Facts

1 cup: 509 calories, 24g fat (13g saturated fat), 102mg cholesterol, 691mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 29g protein.

  • 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
  1. Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and green and red 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. 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.
  3. 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).
Originally published as Chicken & Cheese Noodle Bake in Simple & Delicious October/November 2011, p21

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Reviews forChicken & Cheese Noodle Bake

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blaynesgirl User ID: 7681823 277878
Reviewed Nov. 17, 2017

"Wonderful recipe! so good! you can adjust it to your likes! I used green onions and canned chicken . Everyone loved it!"

MY REVIEW
slocook805 User ID: 7734059 277873
Reviewed Nov. 17, 2017

"This an easy recipe to adjust to your own taste. I used whole wheat rigatoni in place of the spaghetti. The cream soups can be of your choice and so can the types of vegetables and cheeses. I swapped out the 2% milk for half and half, added 2 pressed cloves of garlic and 1/4 cup of white wine. Instead of 2 7x11 baking dishes I made it in 1 deep dish 9x13. Also the portion size must have been off in the recipe because we both ate it 3 nights in a row, and it made 6 not 12 portions."

MY REVIEW
missteddybear User ID: 8940173 261612
Reviewed Feb. 20, 2017

"superbadmom, do you have a recipe for homemade noodles that you could send to toh?? would love to see a recipe there. :)"

MY REVIEW
trenellec User ID: 2554888 126854
Reviewed Aug. 11, 2013

"I made this for a co-worker whose wife just had a baby and it's delicious. Would make this for my family."

MY REVIEW
SusySeals User ID: 105209 195401
Reviewed May. 27, 2013

"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."

MY REVIEW
superbandmom User ID: 6226138 192507
Reviewed May. 27, 2013

"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."

MY REVIEW
tchr90 User ID: 2795278 177858
Reviewed Feb. 18, 2013

"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 :)"

MY REVIEW
lawhipp User ID: 4583903 212424
Reviewed Feb. 1, 2012

"Simply Awesome."

MY REVIEW
TMAF User ID: 6403977 191336
Reviewed Jan. 30, 2012

"freezes well, my family loved it"

MY REVIEW
sbhkc90 User ID: 1451836 149937
Reviewed Jan. 23, 2012

"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."

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