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Chicken and Cheese Noodle Bake Recipe

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This recipe for Chicken and Cheese Noodle Bake is from The Cruze Family Cookbook, 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:  
1 pkg. (16 oz.) spaghetti, broken
2 medium onions, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 c. butter, cubed
6 Tbsp. all-purpose flour
2 c. milk
4 c. cubed cooked chicken
1 can condensed cream of chicken soup undiluted
1 can condensed cream of mushroom soup undiluted
1 c. (8 oz.) sour cream
1/2 tsp. celery salt
1/2 tsp. pepper
2 c. (8 oz.) shredded mozzarella cheese
1 c. (4 oz.) shredded cheddar cheese

Directions:
Directions:
Cook spaghetti according to the package directions. Meanwhile saute the onions and peppers in butter in a Dutch oven 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 11X7 baking dishes. Sprinkle with cheeses.
If not baked immediately, cover and freeze casseroles for up to 3 months.
When ready to use, thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350º for 40 minutes. Uncover and bake another 5-10 minutes or until bubbly.

Personal Notes:
Personal Notes:
We used this recipe in our Happy Mama Freezer Meals.

 

 

 

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