Firefighter’s Chicken Spaghetti

in white sauce

Print Recipe

Servings: 12–14

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

Cook spaghetti according to package directions; drain.
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.
Transfer to a greased 3-quart dish (dish will be full). Combine the cornflakes and remaining butter; sprinkle over the top.
Bake, uncovered, at 350 degrees for 45–50 minutes or until bubbly.

Recipe Courtesy Of

Taste of Home