Chicken & Cheese Noodle Bake Recipe

4.5 20 24
Chicken & Cheese Noodle Bake Recipe
Chicken & Cheese Noodle Bake Recipe photo by Taste of Home
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Chicken & Cheese Noodle Bake Recipe

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4.5 20 24
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.

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  • 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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[email protected] User ID: 5612009 283775
Reviewed Feb. 16, 2018

"It looks marvelous!!"

MY REVIEW
Cindy User ID: 9348592 283774
Reviewed Feb. 16, 2018

"This was an easy comforting recipe.I used cream of chicken and cream of celery instead of cream if mushroom otherwise made as written. Superbandmom if you want to submit a recipe then do it and quite treading on someone else’s"

MY REVIEW
judu User ID: 494285 283773
Reviewed Feb. 16, 2018

"Yes, home made noodles would make this better. Mine are PA Dutch type, using my mother's recipe. 1 cup flour, 1 beaten egg, dash of salt, 1/2 egg shell of water. mix, knead, then roll out to desired thickness and let air dry for a while on a floured surface, like a clean pastry cloth. When they start to crack around the edges, cut into large squares (5x5), stack up and slice. I like mine about 1/8 inch wide. Fluff up the pile of noodles and dry a little longer. These can be used right away or frozen for later. The drying makes them a bit more chewy than if you use them without drying. Yummy-"

MY REVIEW
TrishtheDish1 User ID: 8923594 278500
Reviewed Nov. 29, 2017

"4.5 stars. Made almost as written, I did change the spaghetti to whole wheat and the cheddar to Parmesan. Also added some chopped celery. As usual, I added spices to add more flavor: garlic and onion powders, celery seed, oregano, basil. I just realized that I forgot the sour cream! Oh well, it didn't need it, it tasted great without the extra fat and calories. I would make this again."

MY REVIEW
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."

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