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Firefighter's Chicken Spaghetti Recipe

Firefighter's Chicken Spaghetti Recipe

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. YIELD: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

Directions

  • 1. Preheat oven to 350°. Cook spaghetti according to package directions; drain.
  • 2. 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.
  • 3. Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
  • 4. Bake, uncovered, 45-50 minutes or until bubbly. Yield: 12-14 servings.

Nutritional Facts

1 cup: 404 calories, 18g fat (9g saturated fat), 86mg cholesterol, 763mg sodium, 32g carbohydrate (4g sugars, 1g fiber), 26g protein

Reviews for Firefighter's Chicken Spaghetti

Sort By :
MY REVIEW
Reviewed Feb. 29, 2016

"This was really good. The whole family enjoyed it! Thanks for sharing!"

MY REVIEW
Reviewed Feb. 11, 2016

"I have made this for years and like some of the different ingredients but I always use cheddar cheese which would give this much more flavor."

MY REVIEW
Reviewed Jun. 9, 2015 Edited Aug. 3, 2015

"Like many others, I saut?ed the vegetables in butter first. The pasta mixture had great flavor with the mixture of cheeses and veggies. I may try butter- cracker crumbs instead of the corn flake crumbs next time as my family wasn't a big fan of the texture of the topping mixing in with the pasta."

MY REVIEW
Reviewed Mar. 11, 2015

"This was great. Next time I'm saut?ing the onions and celery and slightly saut?ing the (fresh) mushroom. Also, I'm adding chopped water chestnuts. On the cornflakes, make sure that it is 1-1/2 Crushed cornflakes and I used Rotisserie Chicken."

MY REVIEW
Reviewed Feb. 24, 2015

"This is really good, but I made some revisions. I saut?ed the onions and celery with fresh mushrooms in 2 Tbs of butter and cooked the chicken in 2 Tbs of butter. I omitted the 2 Tbs in the mixture since I used it for saut?ing. I substituted Monterey Jack cheese for the mozzarella for more flavor. With those changes, it was very tasty, and I'll be making it again."

MY REVIEW
Reviewed Feb. 18, 2015

"I made this last night. Hubby liked it. The onion and celery did not get cooked through, so next time I will saut? first along with a little fresh garlic, instead of garlic powder. The spaghetti was a little too soft/ over cooked so next time will cook until al dente or possibly use a different pasta type. I cut the fat by using Greek yogurt instead of sour cream and omitted the cornflakes."

MY REVIEW
Reviewed May. 13, 2014

"Tasty. I made this for my daughter when she was home from college and gave her some to take back. She enjoyed it!!!"

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."

MY REVIEW
Reviewed May. 28, 2013

"This is a great recipe - especially to feed a crowd. Can it be frozen to be used at a later date?"

MY REVIEW
Reviewed May. 28, 2013

"We enjoyed this dish. I did nee to thin it out a bit with about 1/2c. pasta water and bump up the spices a bit- a shake of cayenne and seasoned salt."

MY REVIEW
Reviewed May. 27, 2013

"Nothing special about this recipe. If you hungry enough, or feeding a lot of people it would be adequate. A Wal-Mart shopping trip for "the quality." Rate about one step above the green bean special everyone makes at Thanksgiving."

MY REVIEW
Reviewed Mar. 16, 2012

"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!"

MY REVIEW
Reviewed Nov. 23, 2011

"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."

MY REVIEW
Reviewed Oct. 21, 2011

"This recipe was good but not great! I feel it was lacking in flavor, but it was an easy dish to put together."

MY REVIEW
Reviewed Oct. 16, 2011

"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."

MY REVIEW
Reviewed Jul. 6, 2011

"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..."

MY REVIEW
Reviewed May. 6, 2011

"This was a great hit at our Wed. night church dinner. I did use use all low fat, heart healthy ingredients, increased the liquid a little and decreased the parmesan by about 1/4... also omitted the cornflakes topping and celery."

MY REVIEW
Reviewed Apr. 30, 2011

"This was delicious! Everybody loved it. I had some leftover chicken and sauce, so I put it in some flour tortillas,wrapped it good and put it in the freezer. Made very good, handy buritos!"

MY REVIEW
Reviewed Apr. 27, 2011

"Dish is good but seems to need something to give it some pizzazz! It is a bit bland. Not sure what to add to it to give it the added kick it needs."

MY REVIEW
Reviewed Apr. 24, 2011

"Great dish for Football Dinners. Players LOVE this hearty dish. Has been requested multiple times."

MY REVIEW
Reviewed Mar. 12, 2011

"WE tried this superbowl Sunday and it was awesome. We decided we needed to keep this recipe around but somone lost it and we are so glad this website is available."

MY REVIEW
Reviewed Jan. 6, 2011

"Easy-Delicious. Great for potluck dinner. I substituted peas for the mushrooms. A definite keeper!"

MY REVIEW
Reviewed Jun. 28, 2010

"This was very good. Since it is just my husband and myself I divided this into 2 casseroles and froze one. Will definately make again. I would make more corn flake topping or use french fried onions."

MY REVIEW
Reviewed Mar. 15, 2010

"I really enjoyed this recipe. It was delicious! I made it a vegetarian dish by using tofu instead of chicken and using two cans of cream of mushroom soup. I also lightened it up slightly by using one can of regular mushroom soup and one can of the reduced sodium/reduced fat mushroom soup. I also used light sour cream and part-skim mozzarella. It was still very rich! My boyfriend and I loved it and will definitely make it again!"

MY REVIEW
Reviewed Jan. 19, 2010

"I MADE THIS FOR WEDNESDAY NIGHT DINNER AT OUR CHURCH AND IT HAS NOW BECOME OUR MOST REQUESTED RECIPE. THE ONLY THING I CHANGE THAT I DOUBLE THE CORNFLAKE TOPPING."

MY REVIEW
Reviewed Oct. 28, 2009

"I took this to work for a pot-luck dinner and ever since then it is always requested that I bring it for our pot-luck dinners. Everyone loved it."

MY REVIEW
Reviewed Oct. 18, 2009

"My husband loves this spaghetti. We make it all the time. Very good!"

MY REVIEW
Reviewed Aug. 22, 2009

"This is awesome!"

MY REVIEW
Reviewed Feb. 26, 2009

"This recipe makes too much for our family, so I divide it in to 2 casseroles and freeze one for later.I've also used american or velveeta cheeses, instead of mozarella and it's just as good."

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Wine Pairings

Full-Bodied White Wine

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