Chicken & Cheese Noodle Bake |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. âFancheon Resler, Bluffton, Indiana Ingredients:
1 package (16 ounces) spaghetti, broken |
2 medium onions, chopped |
1 medium green pepper, chopped |
1 medium sweet red pepper, chopped |
1/2 cup butter, cubed |
6 tablespoons king arthur unbleached all-purpose flour |
2 cups 2% milk |
4 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 teaspoon celery salt |
1/2 teaspoon pepper |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
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 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.
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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