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Creamy Cheesy Chicken Pasta Casserole Recipe

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This recipe for Creamy Cheesy Chicken Pasta Casserole is from Cooking the Wright Way, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. spaghetti, broken into 3-inch lengths
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 - 3/4 cup chopped onion, adjust to taste
1/3 cup all-purpose flour
1 cup whole milk
1 can (10.75 oz) condensed Cream of Mushroom Soup
1 can (10.75 oz) condensed Cream of Chicken Soup
1 cup sour cream
1 tsp. celery salt
1/2 tsp. pepper
4 cups chopped, cooked chicken (white and/or dark meat)
2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 small can French Fried Onions
Directions:
Directions:
Cook pasta according to package directions. While pasta is cooking, in a large saucepan, saute green and red peppers with chopped onion in butter until tender. Blend flour and milk, add to saucepan and cook, stirring constantly, until thickened. Stir in soups, sour cream, seasonings, and chicken. Add drained pasta. Pour mixture into a buttered 13" x 9" baking dish. Cover with foil and bake at 350ºF for 45 minutes. Uncover; top with cheeses and French fried onions. Return to oven for 15 - 20 minutes or until lightly browned.

Yield: 8 - 10 servings
Personal Notes:
Personal Notes:
I have substituted various types of pasta for the spaghetti i.e. penne, bowtie, etc. and they work great as well. I also usually purchase a rotisserie chicken and remove the meat from the bone versus cooking chicken for this recipe.

 

 

 

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