Firefighter's Chicken Spaghetti |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 (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 |
Directions:
1. 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.
2. Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
3. Bake, uncovered, at 350° for 45-50 minutes or until bubbly. Yield: 12-14 servings.
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