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Chicken & Cheese Noodle Bake

Name: Chicken & Cheese Noodle Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 casseroles (6 servings each).
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 sour cream; 1/2 teaspoon celery salt; 1/2 teaspoon pepper; 2 cups shredded part-skim mozzarella cheese; 1 cup shredded cheddar cheese

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

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

Directions

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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