Firefighter’s Chicken Spaghetti in white sauce

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Firefighter’s Chicken Spaghetti

I'm usually in the kitchen most of the day making some kind of dish for my family, neighbors or the local fire department to pass around and try. My husband is a firefighter in our town, and this casserole is a favorite there.

— Krista Davis-Keith, New Castle, Indiana

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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