- 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
- 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).
Reviews forChicken & Cheese Noodle Bake
"It looks marvelous!!"
"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-"
"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."
"Wonderful recipe! so good! you can adjust it to your likes! I used green onions and canned chicken . Everyone loved it!"
"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."
"superbadmom, do you have a recipe for homemade noodles that you could send to toh?? would love to see a recipe there. :)"
"I made this for a co-worker whose wife just had a baby and it's delicious. Would make this for my family."
"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."
"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."