Shelly's Recipe

• CHICKEN & CHEESE NOODLE BAKE *

Category: Casseroles - Chicken and Turkey

1 package (16 ounces) spaghetti, broken
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1-2 cloves garlic, minced
1/2 cup butter, cubed
6 tablespoons all-purpose flour
2 cups 2% milk
4 cups cubed cooked chicken
1 can cream of chicken and mushroom soup, undiluted
1 can 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 chopped vegetables and garlic 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).