Firefighter's Chicken Spaghetti
Ready In: 1 hr 15 mins
Serves: 6
Ingredients
- 8 ounces thin spaghetti, broken in half
- 1 (10 1/2ounce) can condensed cream of chicken soup
- 1 (10 1/2ounce) 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
- 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.
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