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 sour cream
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese
• 1 cup shredded cheddar cheese

1. Preheat oven to 350u0b0. Cook spaghetti according to package directions.
2. 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 2 minutes or until thickened. Stir in chicken, soups, sour cream, celery salt and pepper.
3. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to two greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly.
4. Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u0b0. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165u0b0. Uncover; bake 5-10 minutes longer or until bubbly.

onions, green pepper, sweet red pepper, butter, allpurpose, milk, chicken, condensed cream, condensed cream, sour cream, celery salt, pepper, mozzarella cheese, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-cheese-noodle-bake/ (may not work)