Ingredients
1 package (16 ounces) spaghetti, broken2 medium onions, chopped1 medium green pepper, chopped1 medium sweet red pepper, chopped1/2 cup butter, cubed6 tablespoons all-purpose flour2 cups 2% milk4 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1/2 teaspoon celery salt1/2 teaspoon pepper2 cups shredded part-skim mozzarella cheese1 cup shredded cheddar cheese
Preparation
Preheat oven to 350°. 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 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake until bubbly, 5-10 minutes longer.
