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Firefighter's Chicken Spaghetti Recipe
Firefighter's Chicken Spaghetti Recipe photo by Taste of Home

Firefighter's Chicken Spaghetti Recipe

Read Reviews (13)
4.71 13
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12-14 servings

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

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.

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.
Originally published as Firefighter's Chicken Spaghetti in Casserole Cookbook 2001, p172

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Firefighter's Chicken Spaghetti(13)

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (24)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 24, 2013

Outstanding! Freezes very well and reheats in microwave partially covered or in the oven covered. Cornflakes whole or crushed make an excellent topping.

MY REVIEW
Reviewed Jul. 5, 2013

Except for my lack of being prepared to make this, which made it take more time to prepare, this recipe was DE LISOUS! I made a huge casserole and my picky hubby ate 2 HUGE helpings. This is definitely a "keeper" recipe. I added 1 up of riccota cheese, and changed the cream of chicken for cream of celery... otherwise it was the same.

MY REVIEW
Reviewed Jun. 8, 2013

This recipe was quick and easy and the taste was AWESOME! My boys licked their plates! :o) The only change I made was to use crushed croutons instead of corn flakes for the topping.

MY REVIEW
Reviewed Jun. 4, 2013

yummy recipe. I forgot to get celery so i put chopped water chestnuts.

MY REVIEW
Reviewed May. 28, 2013

My family loves this spaghetti especially my teenage grandsons. They don't like mushrooms so I leave them out. It seems a little dry to me so I add another can of soup. It also freezes well if you are lucky enough to have any left. I don't put on the topping. I also saute the celery and onions before cooking the casserole.

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