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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
Nutritional Facts 1 cup equals 404 calories, 18 g fat (9 g saturated fat), 86 mg cholesterol, 763 mg sodium, 32 g carbohydrate, 1 g fiber, 26 g protein.
Originally published as Firefighter's Chicken Spaghetti in Casserole Cookbook , p172
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 16, 2012 by ALKaSelsor
I omitted the cornflakes, can of mushrooms and the butter completely. I did not have any cornflakes so I used about half a cup of crushed french-fried onions on top instead. I actually do not think it neccessarily needs any topping as the casserole was plently flavorful on its own. I will definitely make again, but I may cut the salt in half next time because my husband felt it was alittle too salty (our tastebuds typically disagree on salt content so that wasn't surprising :) ), but I thought the salt was fine. It definitely makes a big batch so I will be interested to see how it reheats tomorrow as left-overs since I cook for only 2!
Reviewed on Nov. 23, 2011 by abbygal
I was uncertain that the celery and onion would be cooked enough in 50 minutes, so I sauteed them in butter beforehand. This recipe was a great hit and will definitely be on the menu again.
Reviewed on Oct. 21, 2011 by daduk
This recipe was good but not great! I feel it was lacking in flavor, but it was an easy dish to put together.
Reviewed on Oct. 16, 2011 by bevwizperry
I cooked my chicken in olive oil in a skillet and then sauteed 8oz fresh sliced mushrooms along with the celery and onion in the chicken drippings.
Reviewed on Jul. 06, 2011 by Holmescsh
This has been a hit at our Wed night church dinners. I use low fat soup and sour cream. Also, use the chicken or turkey broth instead of milk. I precook the onions in the butter prior to adding to the rest of the ingredients. Tonight we had it with Panko crumbs, last time no topping was added. It is good with turkey or chicken. Great dish for a crowd...
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