Chicken and Cheese Noodle Bake

As you know, I'm always on the lookout for good, easy supper recipes.  I found one the other day in my Simple and Delicious magazine.  I haven't made it yet, but plan to soon.  Nearly everyday I ask Clarence what I should make for supper, and his response is always "noooles" (noodles).  So, I hope he likes this one!  And, as always, I'll probably make extra (even though it makes enough for two 11x7 pans), because I like to use 9x13 pans, and I LOVE LEFTOVERS!


Chicken and Cheese Noodle Bake

1 pkg. (16 oz.) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1/2 c. butter, cubed
6 TBSP. flour
2 c. milk
4 c. cubed cooked chicken
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 c. sour cream
1/2 tsp. celery salt
1/2 tsp. pepper
2 c. shredded mozzarella cheese
1 c. shredded cheddar cheese

Cook spaghetti according to package directions.  Meanwhile, 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, celery salt, pepper and sour cream.  Drain spaghetti; add to sauce mixture and toss to coat.  Transfer to two greased 11x7 baking dishes (or 9x13, if you've made extra noodles and sauce).  Sprinkle with cheeses. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes.  Uncover and bake 5-10 minutes longer or until bubbly.
To use frozen hotdish: Thaw in the fridge overnight. Remove from fridge 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes.  Uncover and bake 5-10 minutes longer or until bubbly.