Tuesday, November 29, 2011

Chicken & Cheese Noodle Bake

Everyone is counting their pennies right now and with the cost of food going through the roof at the supermarket, having a few economical, but family-friendly recipes in your collection can be a life saver. This recipe from Taste of Home fits the bill perfectly.

Chicken & Cheese Noodle Bake


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 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


Cook spaghetti according to package directions. Meanwhile, in a Dutch oven, saute the onions and green and red 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).

recipe and picture are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/recipes/Chicken---Cheese-Noodle-Bake

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