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Firefighters Chicken Spaghetti

48 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 45 min.

Makes

14 servings

Updated: Sep. 21, 2023
My husband is a firefighter in our town, and I'm often in the kitchen most of the day making some kind of dinner for the local fire department, neighbors or family to pass around. This spaghetti casserole is a firehouse favorite. —Krista Davis-Keith, New Castle, Indiana
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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 sour cream
  • 1/2 cup whole 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 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 for al dente; drain.
  2. In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in 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.

Nutrition Facts

1 cup: 407 calories, 18g fat (9g saturated fat), 76mg cholesterol, 789mg sodium, 34g carbohydrate (4g sugars, 2g fiber), 25g protein.