Firefighters Chicken Spaghetti

By S. Danford

Gift

Ingredients

• 12 oz uncooked spaghetti, broken in half
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 8 oz sour cream
• 1/2 cup milk
• 1/4 cup butter, melted, divided
• 2 T dried parsley
• 1/2 t garlic powder
• 1/2 t salt
• 1/4 t pepper
• 2 cups (8 oz) shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2-3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can (4 oz) mushroom stems and pieces, drained
• 5 cups cubed cooked chicken
• 1 1/2 cups crushed cornflakes OR french fried onions

Preparation

Step 1

Cook spaghetti according to package directions. Drain.
Grease a 3 qt casserole dish and combine the soups, sour cream, milk, 2 T melted butter, and the seasonings. Add the cheeses, celery, onion, and mushrooms. Stir in the chicken and spaghetti.
Combine the cornflakes and remaining melted butter. Sprinkle on top.
Bake, uncovered, at 350 degrees for 45-50 minutes or until bubbly.