Firefighter’s Chicken Spaghetti

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Firefighter’s Chicken Spaghetti

Ingredients

  • 12 ounces uncooked spaghetti, broken in half
  • 1 can (10¾ ounces) condensed cream of mushroom soup, undiluted
  • 1 can (10¾ ounces condensed cream of chicken soup, undiluted
  • 1 cup (8 ounces) sour cream
  • ½ cup milk
  • ¼ cup butter, melted, divided
  • 2 tablespoons dried parsley flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 to 3 celery ribs, chopped
  • 1 medium onion, chopped
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 5 cups cubed cooked chicken
  • 1½ cups crushed cornflakes

Directions

  1. Cook spaghetti according to package directions; drain.

  2. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.

  3. Transfer to a greased 3-quart dish (dish will be full). Combine the cornflakes and remaining butter; sprinkle over the top.

  4. Bake, uncovered, at 350 degrees for 45–50 minutes or until bubbly.

Recipe courtesy of

Taste of Home

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