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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 casseroles (6 servings each)


  • 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 sour cream
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon pepper
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup shredded cheddar cheese


  • 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.
  • Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.
Nutrition 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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  • Jim
    Nov 24, 2020

    I made this last night and it was delicious! Even my picky eater liked it. I followed the recipe pretty closely. Left out green pepper because I hate it and doubled the red pepper. Grocery store was out of cream of chicken & mushroom soup so used mushroom soup. Left out the celery salt as this recipe has plenty of sodium already. Used a rotisserie chicken breast which worked quite nicely. I used that Mueller's pot size spaghetti. The most work to the recipe was picking the breast meat off the chicken. All in all an EZ recipe to make. Thanks for making this available.

  • Leiann
    Nov 23, 2020

    This is so similar to a recipe I've made for years. Mine is halved, uses only a green pepper with the onion, and adds garlic salt to the veggies while sautéing. One big difference: It calls for angel hair and mozzarella only; no cheddar. I also substitute cornstarch for flour in most recipes that need a thickening agent. And like one cook earlier, my recipe also uses a crumb topping (I've always used crushed croutons.) And it IS hard to pour into a baking dish, isn't it? Excellent recipe, though, however you modify it!

  • Luv50s
    Nov 22, 2020

    Looks much like Chicken spaghetti I make. I do use rotisserie chicken , if I am in a hurry rotel tomatoes in place of the peppers. If you are doing the green and red pepper sauteed mix add some garlic and even a can of small can of green chilies. I add the sour cream and about 1+cup of the cheddar chesse to the casserole before baking and top the casserole with the remaining cheese the last 10 minutes of baking.Always a tasty meal that gets eaten up pretty fast. Remember yo cook you noodles ala dente' as they keep cooking on the oven. Love this casserole. * the 1st time I made this I forgot to break the noodles! Not as eas to serve or eat! :- )

  • Sharon
    Nov 22, 2020

    Made this my own as we do not eat peppers usually. There are only two of us so I halved the recipe and used just one can of cream of chicken soup and sautéed mushrooms with the onion. Added a bit of cayenne pepper to spice it up a bit. Will make this again.

  • Mary
    Nov 22, 2020

    Per other reviews I added 1 teaspoon poultry seasoning tithe celery salt and omitted the cheese. Great flavor!

  • Mary
    Nov 22, 2020

    Is there a cream of chicken and mushroom soup (1 soup)?? And then I also use 1 can of cream of mushroom soup or does the recipe have a misprint and mean 1 can of cream of chicken and 1 can of cream of mushroom?

  • sdurham
    Oct 26, 2020

    Love this recipe! It's easy to half to make just one casserole, but it's nice to have the option to put one in the freezer.

  • Sheri
    Aug 8, 2020

    Great base recipe but needs some spices, herbs, or other additional flavor of the cook’s choosing. Mushrooms would be a good addition. I did not need to thicken with flour.

  • Adele
    Jun 2, 2020

    I am going to go out on a limb and give us a five-star rating. It looks fabulous. Thanks to other reviewers who have indicated that they have cut this in half. As there are only two of us, I will need to do this. Also, I was pleased to see another reviewer indicate that they used cream of celery soup. That's my favourite condensed soup for recipes; however, I really like them all. I will definitely be trying this very soon!

  • kathie615
    Apr 23, 2020

    While I thought this was very good, my husband thought it was fantastic and couldn't stop eating it. Since it's just the two of us, I halved the recipe and it worked out just fine, enough for dinner last night and leftovers this weekend. I had some mushrooms I needed to use so threw them in along with the onions and peppers. This will definitely go into our "regulars" for whenever I bake a chicken and need to use it up.