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Firefighters' Chicken Spaghetti

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ready in: 1-2 hrs
serves/makes:   12

recipe id: 50890

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12 ounces spaghetti -- broken in half
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup milk
1/4 cup butter or margarine, melted and divided
2 tablespoons dried parsley
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 stalks celery
1 medium onion, chopped
4 ounces mushroom stems and pieces, drained
5 cups diced cooked chicken
1 1/2 cup crushed cornflakes


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 the chicken and spaghetti.

Transfer to a greased 3 quart baking dish (dish will be full). Combine the cornflakes and remaining butter; sprinkle over top. Bake, uncovered, at 350 for 45-50 minutes or until bubbly.

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Nutritional data has not been calculated yet.

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