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Firefighters' Chicken Spaghetti
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- #50890
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
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
directions
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 degrees F for 45-50 minutes or until bubbly.
added by
bestcookinarkansas
nutrition data
Nutritional data has not been calculated yet.
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