Firefighters Chicken Spaghetti

By feeferlump

Ingredients

• 12 oz uncooked spaghetti, broken in half
• 1 can (10-3/4 oz) ff cream of chicken soup - undiluted
• 1 can (10-3/4 oz) ff cream of mushroom soup - undiluted
• 1 cup (8oz) ff sour cream
• 1/2 cup ff milk
• 1/4 cup butter, melted, divided
• 2 tbs dried parsley flakes
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups (8oz) shredded skim mozzarella cheese
• 1 cup grated parmesan cheese
• 1 medium onion - chopped
• 5 cups cubed cooked chicken
• 1-1/2 cups crushed cornflakes

Preparation

Step 1

Cook spaghetti, drain. In a large bowl, combine the soups, sour cream, milk, 2 tbs butter and seasonings. Add the cheeses and onions. Stir in the chicken and spaghetti.

Transfer to a greased 3qt baking dish (will be full). Combine cornflakes and remaining butter; sprinkle over the top.

Bake, uncovered, at 350 for 45-50 minutes or until bubbly.