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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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Average Rating:
  • 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.

  • roseannf
    Apr 15, 2020

    Made this tonight for my daughter and her family---Everyone liked it--saved a small bowl for myself and i thought it was good too, but I did add some garlic powder and some of my S.O's homemade seasoning blend---just needed a little something to spice it up a little more---put in file w' Keepers

  • CherylHarlow
    Apr 5, 2020

    Made this to share with family. It made 3 casseroles, it was good! I will definitely make again! I did add 1/8 teaspoon of cayenne just to add a little flavor!

  • Debglass11
    Jan 31, 2020

    We loved this! Really delicious and a great way to use up leftover chicken if you have it. Instead of the cream of chicken and mushroom soup I used two cans of cream of mushroom, and omitted the celery salt. Great weeknight dinner.....easy to put together and very good! Will make this one again and again!

  • ms11145
    Jan 30, 2020

    I did add some Italian seasoning and topped it with seasoned bread crumbs before baking. YUM.

  • Paula
    Dec 10, 2019

    This was very very good. It was a bit difficult in a small kitchen and I had to have my husband lift the pot to put it into the baking pans, but it was more than worth it.

  • frankievalee
    Nov 17, 2019

    No comment left

  • auntdilly
    Oct 18, 2019

    Oh my goodness, this is the best casserole ever. Don't skip the sour cream, it really rounds out the richness of this casserole. This is a hit with the whole family and my go to recipe for someone who might be in need of a meal. I use one less can of soup, only for the sodium content and make a little extra béchamel sauce. You will not be disappointed with this recipe.