Baked Chicken Spaghetti

1  package spaghetti (16 oz)
2 medium onions, chopped
1 green pepper
1 red pepper
1/2 cup butter, cubed
6 TBSP flour
2 cups milk
2 chicken breasts, cubed
1 can cream of chicken soup
1 can cream of mushroom
1 cup sour cream
1/2 tsp celery salt
1/2 tsp pepper
2 cups mozzarella cheese
1 cup cheddar cheese

Cook spaghetti according to package directions. Meanwhile, saute onions, chicken and peppers in butter until tender and chicken cooked. Stir in flour until blended. Gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir in soups, sour cream and seasonings. Drain spaghetti; add to sauce mixture and toss to coat. Transfer to a greased 9x13 pan. Sprinkle with cheeses. Cover and bake at 350 for 20 min or until heated through and bubbly.

Can freeze. Cook frozen casserole at 350 for 40 min. Uncover and bake 5-10 min longer. Can divide into 2 smaller pans and freeze one for smaller family.