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

Firefighter's Chicken Spaghetti Recipe

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4.5 30
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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
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min.
MAKES: 12-14 servings


  • 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.


  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.
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.

Full-Bodied White Wine

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

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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."

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."

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."

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!!!"

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."

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