Directions:
- 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.
- 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 freeze one casserole for up to 3 months. Cover and bake 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 5-10 minutes longer or until bubbly. Yield: 2 casseroles (6 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 376.62 Kcal (1577 kJ) | ||
| Calories from fat | 229.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.54g | 39% | |
|---|---|---|---|
| Cholesterol | 61.59mg | 21% | |
| Sodium | 518.28mg | 22% | |
| Potassium | 357.76mg | 8% | |
| Total Carbs | 21.54g | 7% | |
| Sugars | 3.54g | 14% | |
| Dietary Fiber | 0.88g | 4% | |
| Protein | 16.07g | 32% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 131.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 196.67 Kcal (823 kJ) | ||
| Calories from fat | 120.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.34g | 39% | |
|---|---|---|---|
| Cholesterol | 32.16mg | 21% | |
| Sodium | 270.64mg | 22% | |
| Potassium | 186.82mg | 8% | |
| Total Carbs | 11.25g | 7% | |
| Sugars | 1.85g | 14% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 8.39g | 32% | |
| Vitamin C | 11.5mg | 37% | |
| Iron | 0.5mg | 5% | |
| Calcium | 68.9mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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