Firefighters Chicken Spaghetti Recipes

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FIREFIGHTER'S CHICKEN SPAGHETTI



Firefighter's Chicken Spaghetti image

This is good! I got it out of Taste of Home magazine (but I'm including the changes I made but I used whole grain pasta). Its cream, cheesy and delicious! Can be made pretty much out of left overs! And it makes a lot of food! I made this and still have enough for tomorrow's dinner.

Provided by MargaretsKitchen

Categories     Spaghetti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

8 ounces thin spaghetti, broken in half
1 (10 1/2 ounce) can condensed cream of chicken soup
1 (10 1/2 ounce) can condensed cream of mushroom soup
1 cup light sour cream
1/2 cup milk
2 tablespoons butter, melted
2 teaspoons dried parsley
1 teaspoon garlic powder
1/2 teaspoon pepper
1 cup part-skim mozzarella cheese, shredded
1 medium onion, chopped
8 ounces mushrooms, cut into peices
1/2 lb broccoli, cut into peices
5 cups cooked chicken
1 1/2 cups corn flakes, crushed

Steps:

  • Cook spaghetti according to package directions. Drain.
  • Cut onion into peices, cook until translucent.
  • Combine soups, sour cream, milk, and seasonings. Add the chicken, onion and mushrooms. Stir in chicken and noodles.
  • Transfer into greased 3-qt baking dish.
  • Cook for 15 - 20 minutes, stir dish and add in broccoli. Sprinkle crushed cornflakes mixed with 2 tables spoons melted butter.
  • Cook for 30 more minutes or until bubbly.
  • Serve with a salad or another vegetable.

Nutrition Facts : Calories 675.2, Fat 29.4, SaturatedFat 13, Cholesterol 142.1, Sodium 1100.3, Carbohydrate 49.5, Fiber 1.9, Sugar 4.4, Protein 52.9

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