Firefighter's Chicken Spaghetti
May 30, 2015 1:20:19 GMT -5
Post by PrisonerOfHope on May 30, 2015 1:20:19 GMT -5
Firefighter's Chicken Spaghetti
by Krista Davis-Keith New Castle, Indiana
12 oz. uncooked spaghetti, broken in half
1 10 & 3/4 oz. can condensed cream of chicken soup, undiluted
1 10 & 3/4 oz. can condenses cream of mushroom soup, undiluted
1 cup (8 oz.) 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 shredded part skim mozzarella cheese
1 cup grated Parmesan cheese
2-3 celery ribs, chopped
1 medium onion, chopped
1 can (4 oz.) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1 & 1/2 cups crushed Cornflakes
Cook spaghetti according to package directions; drain. Combine the soups, sour cream, half the melted butter and seasonings in a lightly greased 3 qt. casserole. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti. Combine Cornflakes and remaining butter. Bake uncovered in a preheated 350 degree oven for 45 to 50 minutes or until bubbly. Yield: 12 to 14 servings.
My changes: I use unsalted butter and use that to grease the casserole dish and as a recipe ingredient as well. Instead of the Cornflakes I use plain breadcrumbs and season with the same ingredients as in the casserole itself and mix with the butter for the topping. Sometimes I use all freshly grated Parmesan instead of the Mozzarella. Instead of the canned mushrooms I always use fresh and saute separately in butter and extra virgin olive oil before adding. I often thaw and thoroughly drain a box of frozen spinach and add to the casserole.
by Krista Davis-Keith New Castle, Indiana
12 oz. uncooked spaghetti, broken in half
1 10 & 3/4 oz. can condensed cream of chicken soup, undiluted
1 10 & 3/4 oz. can condenses cream of mushroom soup, undiluted
1 cup (8 oz.) 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 shredded part skim mozzarella cheese
1 cup grated Parmesan cheese
2-3 celery ribs, chopped
1 medium onion, chopped
1 can (4 oz.) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1 & 1/2 cups crushed Cornflakes
Cook spaghetti according to package directions; drain. Combine the soups, sour cream, half the melted butter and seasonings in a lightly greased 3 qt. casserole. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti. Combine Cornflakes and remaining butter. Bake uncovered in a preheated 350 degree oven for 45 to 50 minutes or until bubbly. Yield: 12 to 14 servings.
My changes: I use unsalted butter and use that to grease the casserole dish and as a recipe ingredient as well. Instead of the Cornflakes I use plain breadcrumbs and season with the same ingredients as in the casserole itself and mix with the butter for the topping. Sometimes I use all freshly grated Parmesan instead of the Mozzarella. Instead of the canned mushrooms I always use fresh and saute separately in butter and extra virgin olive oil before adding. I often thaw and thoroughly drain a box of frozen spinach and add to the casserole.
