CHICKEN AND CHEESE NOODLE BAKE

By á-72428

Ingredients

• 1 pkg (16 oz) spaghetti, broken
• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 cup butter, cubed
• 6 Tbsp. all purpose flour
• 2 cups 2% milk
• 4 cups cubed cooked chicken
• 1 can (10 3/4 oz) condensed cream of chicken & mushroom soup, undiluted
• 1 can (10 3/4 oz) condensed cream of chicken & mushroom soup, undiluted
• 1 cup (8 oz) sour cream
• 1/2 tsp celery salt
• 1/2 tsp pepper
• 2 cups (8 oz) shredded part skim mozzarella cheese
• 1 cup (4 oz) shredded cheddar cheese

Preparation

Step 1

Cook spaghetti according to package directions. Meanwhile, sauté the onions and green and red peppers in butter in a dutch oven until tender. Stir in flour until blended; gradually add milk. Bring to a broil; 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 11 in X 7 in baking dishes. Sprinkle with cheese. Cover and freeze one casserole for up to 3 months. Cover and baked the remaining casserole at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

To use frozen casserole; thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover and bake at 5-10 minutes longer or until bubbly.