Firefighter's Chicken Spaghetti Recipe

By Debraymer

Ingredients

• 12 ounces uncooked spaghetti, broken in half
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) Daisy Brand® Sour Cream
• 1/2 cup milk
• 1/4 cup butter, melted, divided
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 to 3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 5 cups cubed cooked chicken
• 1-1/2 cups crushed cornflakes

Preparation

Step 1

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-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.

Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
Yield: 12-14 servings.