Chicken and Cheese Noodle Bake

By Nicole S

Ingredients

• 1 package (16 ounces) spaghetti, broken
• 2 medium onions, chopped
• 1/2 cup butter, cubed
• 6 T all-purpose flour
• 2 cups 2% milk
• 4 cups cubed cooked chicken
• 1 can cream of chicken and mushroom soup, undiluted
• 1 can cream of mushroom soup, undiluted
• 1 cup sour cream
• 1/2 t. celery salt
• 1/2 t. pepper
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Details

Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and peppers in butter 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.

2. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11-in. x 7-in. baking dishes. Sprinkle with cheeses. Cover and bake at 350° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.

3.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 5-10 minutes longer or until bubbly.Yield: 2 casseroles (6 servings each).