Firefighters Chicken Spaghetti Recipe
Introduction
Firefighters Chicken Spaghetti is a comforting, cheesy casserole that’s perfect for a hearty family meal. Packed with tender chicken, creamy soups, and a crunchy cornflake topping, this dish is easy to prepare and always a crowd-pleaser.
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 your 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 of melted butter, parsley flakes, garlic powder, salt, and pepper. Mix thoroughly.
- Step 3: Add the mozzarella and Parmesan cheeses, chopped celery, onion, drained mushrooms, cubed cooked chicken, and cooked spaghetti to the bowl. Stir everything together until well combined.
- Step 4: Transfer the mixture to a greased 3-quart baking dish, spreading it evenly. The dish will be quite full.
- Step 5: In a small bowl, mix the crushed cornflakes with the remaining 2 tablespoons of 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 or leftover roasted chicken to save time.
- For extra flavor, add a splash of white wine to the soup mixture before baking.
- Substitute cornflakes with crushed crackers or breadcrumbs for a different crunchy topping.
- Add diced bell peppers or mushrooms for more vegetable variety.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through or microwave individual portions until hot. Avoid freezing as the creamy texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Firefighters Chicken Spaghetti ahead of time?
Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh before serving, adding a few extra minutes to the baking time if needed.
What can I use instead of cream of chicken and cream of mushroom soup?
You can use homemade cream soups or substitute with a mixture of heavy cream and chicken or mushroom broth thickened with a bit of flour, but the canned soups provide the best classic flavor and texture for this recipe.
PrintFirefighters Chicken Spaghetti Recipe
Firefighters Chicken Spaghetti is a creamy, cheesy casserole combining tender chicken, spaghetti, and a rich blend of soups and cheeses, baked to golden perfection with a crunchy cornflake topping. This comforting dish is perfect for family dinners and potlucks.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Pasta
- 12 ounces uncooked spaghetti, broken in half
Sauce and Seasonings
- 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
Cheeses
- 2 cups shredded part-skim mozzarella cheese
- 1 cup grated Parmesan cheese
Vegetables and Chicken
- 2 to 3 celery ribs, chopped
- 1 medium onion, chopped
- 1 can (4 ounces) mushroom stems and pieces, drained
- 5 cups cubed cooked chicken
Topping
- 1–1/2 cups crushed cornflakes
Instructions
- Preheat and Cook Spaghetti: Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package directions until al dente, then drain thoroughly.
- Prepare the Sauce Mixture: In a large bowl, combine the undiluted cream of chicken soup, cream of mushroom soup, sour cream, whole milk, 2 tablespoons of melted butter, dried parsley flakes, garlic powder, salt, and pepper. Mix well to create a smooth sauce base.
- Add Cheeses and Vegetables: Stir in the shredded mozzarella, grated Parmesan, chopped celery, chopped onion, and the drained mushroom stems and pieces into the sauce mixture until evenly combined.
- Combine Chicken and Spaghetti: Add the cubed cooked chicken and the drained spaghetti to the sauce mixture. Gently fold all ingredients together ensuring the spaghetti is well coated with the creamy mixture.
- Assemble in Baking Dish: Transfer the entire mixture into a greased 3-quart baking dish, spreading it out evenly. The dish will be full due to the volume.
- Prepare and Add Topping: In a small bowl, combine the crushed cornflakes with the remaining melted butter. Sprinkle this mixture evenly over the top of the casserole for a crunchy finish.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 45 to 50 minutes or until the casserole is bubbly and the topping is golden brown.
Notes
- For extra flavor, consider adding a teaspoon of smoked paprika or a dash of hot sauce to the sauce mixture.
- Use fresh cooked chicken for best texture; rotisserie chicken works well for convenience.
- If you prefer a crispier topping, broil the casserole for 2-3 minutes at the end of baking, watching closely to prevent burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
Keywords: Chicken Spaghetti, casserole, creamy chicken pasta, baked spaghetti, comfort food, cheesy casserole
