MMMMM----- Recipe via Meal-Master (tm) v8.06
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 Mozzarella cheese; shredded
1 c Parmesan cheese; grated
3 Celery ribs; chopped
1 md Onion; chopped
4 oz Can mushroom stems & pieces;
- drained
5 c Chicken; cooked, diced
1 1/2 c Cornflakes; crushed
Set oven @ 350 F/175 C.
Cook spaghetti according to package directions for al dente; drain.
In a large bowl, combine soups, sour cream, milk, 2 tb 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 to 50 minutes or until bubbly.
Recipe by Krista Davis-Keith, New Castle, Indiana
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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