Firefighters Chicken Spaghetti Recipe
Introduction
Firefighters Chicken Spaghetti is a comforting, cheesy casserole that’s perfect for a family dinner. Packed with tender chicken, creamy soups, and topped with a crunchy cornflake crust, it’s a flavorful twist on classic spaghetti dishes.
Ingredients
- 12 ounces uncooked spaghetti, broken in half
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/2 cup whole 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 to 3 celery ribs, chopped
- 1 medium onion, chopped
- 1 can (4 ounces) mushroom stems and pieces, drained
- 5 cups cubed cooked chicken
- 1-1/2 cups crushed cornflakes
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Cook the spaghetti according to package directions until al dente; then drain well.
- Step 2: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, sour cream, milk, 2 tablespoons melted butter, dried parsley flakes, garlic powder, salt, and pepper. Mix until smooth.
- Step 3: Add the shredded mozzarella, grated Parmesan, chopped celery, chopped onion, drained mushrooms, cubed cooked chicken, and the cooked spaghetti to the bowl. Stir everything together until well combined.
- Step 4: Transfer the mixture to a greased 3-quart baking dish. The dish will be full, so spread evenly.
- Step 5: In a small bowl, combine the crushed cornflakes with the remaining melted butter. Sprinkle this mixture evenly over the top of the casserole.
- Step 6: Bake uncovered for 45 to 50 minutes, or until the casserole is bubbly and the topping is golden brown.
Tips & Variations
- Use rotisserie chicken for a quick preparation or substitute with leftover cooked chicken.
- For added flavor, try mixing in chopped green bell peppers or a pinch of cayenne pepper.
- If you prefer a creamier texture, add a little extra sour cream or milk to the mixture before baking.
- Use gluten-free pasta and soups to make this dish gluten-free.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through or cover with foil and bake at 350°F (175°C) for 15-20 minutes until hot. This dish is best enjoyed fresh but can also be frozen for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this dish ahead of time?
Yes, you can assemble the casserole a day ahead and keep it covered in the refrigerator. Add the cornflake topping just before baking for the best texture.
What can I use instead of cornflakes for the topping?
You can substitute crushed crackers, breadcrumbs, or even crushed potato chips to provide a crunchy topping with a different flavor profile.
PrintFirefighters Chicken Spaghetti Recipe
Firefighters Chicken Spaghetti is a comforting baked pasta casserole combining tender chicken, creamy soups, fresh vegetables, and cheeses, all topped with a crunchy cornflake crust. This hearty dish is perfect for family dinners or potlucks, offering a flavorful and satisfying meal with a crispy golden topping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 12 ounces uncooked spaghetti, broken in half
- 1–1/2 cups crushed cornflakes
Dairy and Sauces
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/2 cup whole milk
- 1/4 cup butter, melted, divided
- 2 cups shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
Vegetables and Seasonings
- 2 to 3 celery ribs, chopped
- 1 medium onion, chopped
- 1 can (4 ounces) mushroom stems and pieces, drained
- 2 tablespoons dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Protein
- 5 cups cubed cooked chicken
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F (175°C). Cook the spaghetti according to package directions until al dente, then drain thoroughly.
- Mix the Creamy Base: In a large bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, sour cream, whole milk, 2 tablespoons of melted butter, dried parsley flakes, garlic powder, salt, and pepper. Stir until well blended.
- Add Cheeses and Vegetables: Fold in the shredded mozzarella cheese, grated Parmesan cheese, chopped celery, chopped onion, and drained mushroom stems and pieces to the creamy mixture.
- Combine Chicken and Pasta: Stir in the cubed cooked chicken and the cooked spaghetti, ensuring the pasta is evenly coated with the creamy mixture.
- Prepare for Baking: Transfer the entire mixture to a greased 3-quart baking dish, spreading it out evenly. In a small bowl, combine the crushed cornflakes with the remaining 2 tablespoons of melted butter, then sprinkle this mixture evenly over the top of the casserole.
- Bake the Casserole: Place the baking dish in the preheated oven and bake uncovered for 45-50 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.
Notes
- For best results, use day-old cooked chicken or leftover rotisserie chicken to save time.
- You can substitute part-skim mozzarella with full-fat mozzarella for a richer cheese flavor.
- Ensure spaghetti is cooked al dente to prevent it from becoming too soft during baking.
- For a crunchier topping, add a handful of shredded cheddar cheese mixed with the cornflakes before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
Keywords: chicken spaghetti casserole, baked spaghetti, creamy chicken pasta, comfort food, cornflake topping
