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Chicken and Cheese Noodle Bake


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Rate this recipe 4.5/5 (28 Votes)


  • 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


Preparation time 20mins
Cooking time 45mins


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).

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