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Firefighter's Chicken Spaghetti Recipe

   
 

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     Firefighter's Chicken Spaghetti

Category   Entrees - Maindishes
Sub Category   None
Servings   12-14

Ingredients
12 ounces uncooked spaghetti, broken in half
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup milk
1/4 cup butter, melted, divided
2 tablespoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
 
1/4 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
1-1/2 cups crushed cornflakes

Instructions
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-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
Bake, uncovered, at 350 for 45-50 minutes or until bubbly.


Originally Submitted
9/18/2011





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