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Title: Firefighters Chicken Spaghetti
Categories: Pasta, Poultry, Dairy, Herbs, Cheese
Yield: 14 servings

12 oz Uncooked spaghetti; broken
- in half
10 3/4 oz Can cream of chicken soup;
- undiluted
10 3/4 oz Can cream of mushroom soup;
- undiluted
1 c Sour cream
1/2 c Whole milk
1/4 c Butter; melted, divided
2 tb Dried parsley flakes
1/2 ts Garlic powder
1/2 ts Salt
1/4 ts Pepper
2 c Shredded mozzarella cheese
1 c Grated Parmesan cheese
3 Celery ribs; chopped
1 md Onion; chopped
4 oz Can mushroom stems & pieces;
- drained
5 c Diced cooked chicken
1 1/2 c Crushed cornflakes

Set oven @ 350ºF/175ºC.

Cook spaghetti according to package directions for al
dente; drain.

In a large bowl, combine soups, sour cream, milk, 2
tablespoons butter and seasonings. Add cheeses, celery,
onion and mushrooms. Stir in 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, 45-50 minutes or until bubbly.

Krista Davis-Keith, New Castle, Indiana

Makes: 14 servings

RECIPE FROM: https://www.tasteofhome.com

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