Monday, October 24, 2011

Chicken and Cheese Noodle Bake

I have WISHED for a mini-freezer for years, and this last Christmas, I was finally "good enough" to get one from Santa... although it came a bit late- as in, by my birthday a few month later--Santa got some serious millage off of this one. BUT that is ok with me, because I have a cute little freezer! It is pretty small, but it works perfectly for out little family, and I have really enjoyed finding freezer meals that give me a break every now and then on a busy night. I think my favorite is still the mini-cheddar loaves just because you can heat them up so fast in the microwave, but this noodle bake made a nice big batch! I was able to freeze 2 medium round and 1 large aluminum casserole pans, in addition to the large casserole dish we enjoyed for dinner that night. (I think I doubled and already "double-batch". :) It was a lot, but so nice for a busy night or if I ever need to take a meal to someone. (Plus, relatively inexpensive--always a bonus. :)

Chicken and Cheese Noodle Bake (Simple and Delicious, Taste of Home)

  • 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 (I did it crockpot style and put it in that morning.)
  • 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).

Nutrition Facts: 1 cup equals 509 calories, 24 g fat (13 g saturated fat), 102 mg cholesterol, 691 mg sodium, 42 g carbohydrate, 3 g fiber, 29 g protein.

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Momma Kaye said...

What a great idea for service; when you need to take a meal to someone, etc. I'm going to have to get some of those foil containers. Thanks for sharing!

jess and seth said...

I am proud of you. Truly. And so happy you have a freezer! It's nice to have some extra space.