Name: Firefighter's Chicken Spaghetti
Prep time: 20 min
Cook time: 45 min
Total time: 1 min
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 sour cream; 1/2 cup whole 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 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

I'm always in the kitchen making dishes for my family, neighbors or the local fire department to try. My husband is a firefighter in our town, and this chicken spaghetti recipe is a favorite there. —Krista Davis-Keith, New Castle, Indiana

Firefighter's Chicken Spaghetti

spaghetti,

(10-3/4 ounces) condensed cream of chicken soup, undiluted

(10-3/4 ounces) condensed cream of mushroom soup, undiluted

sour cream

milk

butter, melted, divided

parsley flakes

garlic powder

salt

pepper

mozzarella cheese

Parmesan cheese

celery ribs, chopped

onion,

(4 ounces) mushroom stems and pieces, drained

chicken

cornflakes

I confess — I tweaked it a bit.   I've been cooking for fifty-five years and my family does like casseroles.   First, always subtract 2 - 2 1/2 minutes from pasta cooking time because the pasta cooks in the oven.   I substituted eight ounces of fresh sliced mushrooms and sautéed them along with the celery and onions before adding them to the "sauce".   Oh, and I substituted three tablespoons of minced fresh chives for dried parsley and homemade chicken stock for the milk which gave it a better chicken taste.   Skipped the mozzarella completely ( doesn't add any flavor ) and used a generous cup and a half of freshly-grated Parmigiano Reggiano to top the casserole ( no corn flakes ).   When it came out of the oven, sprinkled freshly-chopped Italian flat-leaf parsley on each serving.   The result was a tasty, basic, easy-to-make chicken casserole.

Very good, thank you for sharing with us.  I also made a few adjustments such as sauteeing in advance, and crushed a few partial / open bags of potato chips that were laying around for the topping.   Over in one corner, just to try it, I mixed in some quartered grape tomatoes and it was quite tasty.  Just an idea for next time if anyone wants to try that.  But, 90% of the recipe was as written.  It was very good.  I make various recipes using campbell's soups and the addition of sour cream and parmesean in this one really set it apart from the others.  Thank you again.

I made this for my family gathering for mine and my grandson’s birthday. It was a hit! I did sauté the onion and celery in butter to soften and undercooked the pasta by a couple minutes so it doesn’t get soggy. I always save some pasta water to add extra liquid if needed, or another creamed soup can (or half). Using deboned rotisserie chicken adds extra flavor too. This will make two smaller casseroles too - one to bake and one to freeze. It’s a winner!

This was so good!  I used a full pound of spaghetti and I sauteed the onion and celery in additional butter beforehand.  I also used a mixture of sharp cheddar and mozzarella and instead of the cornflakes on top, I used some additional shredded cheddar.  I didn't have any fresh mushrooms (I don't use canned) so I omitted the mushrooms.  My whole family loved it, and by the end of the night, the entire casserole was gone.  Thanks for this recipe; it's a keeper!

This was delicious! Everybody loved it. I had some leftover chicken and sauce, so I put it in some flour tortillas,wrapped it good and put it in the freezer. Made very good, handy buritos!

This was really good. The whole family enjoyed it! Thanks for sharing!

I made a few modifications based upon quite a few years of making casseroles.1. I cooked the onions and celery added the spices (1 tsp salt, 1/2 tsp pepper, 2 tbsp. dried parsley) with the butter in a large Dutch oven.2. I used two cloves of fresh minced garlic instead of garlic salt3. I swapped the mozzarella cheese for sharp cheddar since I didn't have mozzarella in the house4. I added the diced chicken to the veg/spice mix and slightly cooked the chicken - not much just about a minute5. I mixed all the wet ingredients together with a whisk in a separate bowl6. Added the wet ingredients to the Dutch oven with the spice/chicken mixture7. Added the cheese and stirred mixture until combined then I added the spaghetti8. I only cooked the pasta six minutes (you only want to partially cook pasta otherwise it becomes mushy in a casserole9. I skipped the corn flake crumbs10, Baked everything in the Dutch oven.  When I pull out the casserole I immediately stir it and the top will become rehydrated so you don't need to add bread crumbs/corn flake/or any other type of topping if you don't want to.11. Skipped the canned mushrooms, didn't have any in the house.It was good I will make it again.

This was great.  Next time I'm saut?ing  the onions and celery and slightly saut?ing the (fresh) mushroom. Also, I'm adding chopped water chestnuts.  On the cornflakes, make sure that it is 1-1/2 Crushed cornflakes and I used Rotisserie Chicken.

I made this for a potluck recently and it was easy and delicious! I topped it with extra cheese instead of thcornflake crumbs.

I made this last night. Hubby liked it. The onion and celery did not get cooked through, so next time I will saut? first along with a little fresh garlic, instead of garlic powder. The spaghetti was a little too soft/ over cooked so next time will cook until al dente or possibly use a different pasta type. I cut the fat by using Greek yogurt instead of sour cream and omitted the cornflakes.

yummy recipe. I forgot to get celery so i put chopped water chestnuts.

Great dish for Football Dinners.  Players LOVE this hearty dish.  Has been requested multiple times.

I really enjoyed this recipe. It was delicious! I made it a vegetarian dish by using tofu instead of chicken and using two cans of cream of mushroom soup. I also lightened it up slightly by using one can of regular mushroom soup and one can of the reduced sodium/reduced fat mushroom soup. I also used light sour cream and part-skim mozzarella. It was still very rich! My boyfriend and I loved it and will definitely make it again!

My husband loves this spaghetti. We make it all the time.  Very good!

I have made this for years and like some of the different ingredients but I always use cheddar cheese which would give this much more flavor.

Nothing special about this recipe.  If you hungry enough, or feeding a lot of people it would be adequate.  A Wal-Mart shopping trip for "the quality."  Rate about one step above the green bean special everyone makes at Thanksgiving.

This is really good, but I made some revisions. I saut?ed the onions and celery with fresh mushrooms in 2 Tbs of butter and cooked the chicken in 2 Tbs of butter. I omitted the 2 Tbs in the mixture since I used it for saut?ing. I substituted Monterey Jack cheese for the mozzarella for more flavor. With those changes, it was very tasty, and I'll be making it again.

I MADE  THIS FOR WEDNESDAY NIGHT DINNER AT OUR CHURCH AND IT HAS NOW BECOME OUR MOST REQUESTED RECIPE. THE ONLY THING I CHANGE THAT I DOUBLE THE CORNFLAKE TOPPING.

Outstanding! Freezes very well and reheats in microwave partially covered or in the oven covered. Cornflakes whole or crushed make an excellent topping.

I cooked my chicken in olive oil in a skillet and then sauteed 8oz fresh sliced mushrooms along with the celery and onion in the chicken drippings.

Tasty.  I made this for my daughter when she was home from college and gave her some to take back. She enjoyed it!!!

My family loves this spaghetti especially my teenage grandsons.  They don't like mushrooms so I leave them out.  It seems a little dry to me so I add another can of soup.  It also freezes well if you are lucky enough to have any left.  I don't put on the topping.  I also saute the celery and onions before cooking the casserole.

This recipe was good but not great!  I feel it was lacking in flavor, but it was an easy dish to put together.

Dish is good but seems to need something to give it some pizzazz! It is a bit bland. Not sure what to add to it to give it the added kick it needs.

Firefighter's Chicken Spaghetti

Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 14

Cost: $3.49 /serving

Author : Taste of Home

Ingredients

Instructions

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