FIREFIGHTER'S CHICKEN SPAGHETTI

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Firefighter's Chicken Spaghetti image

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

Provided by @MakeItYours

Number Of Ingredients 17

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 sour cream
1/2 cup whole 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 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

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions; drain. , In a large bowl, combine 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, 45-50 minutes or until bubbly.

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