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Firefighter's Chicken Spaghetti

 Firefighter's Chicken Spaghetti
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
12-14 ServingsPrep: 20 min. Bake: 45 min.

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

  • 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

2 of 2

Firefighter's Chicken Spaghetti (continued)

Directions (continued)

  • 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.
  • Yield: 12-14 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.