Firefighter’s Chicken Spaghetti
“I’m always in the kitchen making dishes for my family, neighbours or the local fire department to try. My husband is a firefighter in our town, and this chicken spaghetti recipe is a favourite there.” — Krista Davis-Keith, New Castle, Indiana
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 12 ounces uncooked spaghetti broken in half
- 1 can condensed cream of chicken soup undiluted, 10-3/4 ounces
- 1 can condensed cream of mushroom soup undiluted, 10-3/4 ounces
- 1 cup sour cream
- 1/2 cup whole milk
- 1/4 cup butter melted, divided
- 2 tbsp dried parsley flakes
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cups shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
- 2-3 celery ribs chopped
- 1 medium onion chopped
- 1 can mushroom stems and pieces drained, 4 ounces
- 5 cups cubed cooked chicken
- 1-1/2 cups crushed cornflakes
- Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
- 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.
- Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
- Bake, uncovered, 45-50 minutes or until bubbly.
1 cup: 407 calories, 18g fat (9g saturated fat), 76mg cholesterol, 789mg sodium, 34g carbohydrate (4g sugars, 2g fibre), 25g protein.