Firefighter's Chicken Spaghetti

Submitted by MargaretsKitchen

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 6

ingredients

• 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

directions

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