Chicken and Cheese Noodle Bake

Tried this recipe. The taste was good. It was too cheesy and creamy to my family's taste.

Ingredients

Spaghetti, broken - 1 package (about 16 ounces)
Onion - 2 medium, chopped
Green pepper - 1 medium, chopped
Sweet red pepper - 1 medium, chopped
Butter - 1/2 cup  cubed
All-purpose flour - 6 TBSP
Milk - 2 cups
Cooked chicken - 4 cups, cubes (I used half chicken, half sausages)
Condensed cream of chicken and mushroom soup - 1 can (10-3/4 ounces) , undiluted
Condensed cream of mushroom soup - 1 can (10-3/4 ounces) , undiluted
Sour cream - 1 cup
Celery salt - 1/2 teaspoon
Pepper - 1/2 teaspoon
Shredded mozzarella cheese - 2 cups
Shredded cheddar cheese - 1 cup

Steps

1. Preheat oven to 350°F. Cook spaghetti according to package directions.
2. Meanwhile, in a frying pan, 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 inch baking dishes (I used one large 15x11 inch dish). Sprinkle with cheeses.

4. Cover and bake 20 minutes. Uncover and bake 10 minutes longer or until bubbly.

Freeze option: 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 350°. Cover casserole with foil; bake as directed, increasing covered time to 40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; bake 5-10 minutes longer or until bubbly.