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Title: Chicken & Cheese Noodle Bake
Categories: Pasta, Vegetables, Poultry, Cheese, Dairy
Yield: 12 servings

16 oz Spaghetti; broken or pot
- length
2 md Onions; chopped
1 md Bell pepper; chopped
1 md Red bell pepper; chopped
1/2 c Butter; in cubes
6 tb A-P flour
2 c Milk
4 c Diced. cooked chicken
10 3/4 oz Can cream of chicken &
- mushroom soup; undiluted
10 3/4 oz Can cream of mushroom soup;
- undiluted
1 c Sour cream
1/2 ts Celery salt
1/2 ts Pepper
2 c Shredded mozzarella cheese
1 c Shredded Cheddar cheese

Set oven @ 350ºF/175ºC.

Cook spaghetti according to package directions.

Meanwhile, in a Dutch oven, saute onions and peppers in
butter until tender. Stir in flour until blended;
gradually add milk. Bring to a boil; cook and stir until
thickened, about 2 minutes. Stir in chicken, soups, sour
cream, celery salt and pepper.

Drain spaghetti; add to sauce mixture and toss to coat.
Transfer to 2 greased 11" X 7" baking dishes. Sprinkle
with cheeses. Cover and bake 20 minutes. Uncover and
bake until bubbly, 5-10 minutes longer.

Fancheon Resler, Bluffton, Indiana

Makes: 2 casseroles (6 servings each)

RECIPE FROM: https://www.tasteofhome.com

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