Firefighters Chicken Spaghetti Recipe
Introduction
Firefighters Chicken Spaghetti is a comforting, cheesy casserole that’s perfect for cozy dinners. Packed with tender chicken, creamy soups, and melted cheese, it’s a hearty dish that feeds a crowd with ease.
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 oven to 350°F (175°C). Cook the spaghetti according to package directions until al dente, then drain and set aside.
- Step 2: In a large bowl, mix together the cream of chicken soup, cream of mushroom soup, sour cream, milk, 2 tablespoons of melted butter, dried parsley, garlic powder, salt, and pepper until well combined.
- Step 3: Stir in the shredded mozzarella, grated Parmesan, chopped celery, chopped onion, drained mushrooms, cubed cooked chicken, and cooked spaghetti until everything is evenly coated.
- Step 4: Transfer the mixture to a greased 3-quart baking dish, spreading it evenly. In a small bowl, combine the crushed cornflakes with the remaining melted butter, then sprinkle this mixture over the top of the casserole.
- Step 5: Bake uncovered for 45 to 50 minutes, or until the casserole is bubbly and the topping is golden brown. Let it sit for a few minutes before serving.
Tips & Variations
- For extra flavor, sauté the onions, celery, and mushrooms before adding them to the mixture.
- Use cooked rotisserie chicken to save time without sacrificing taste.
- Swap cornflakes topping for toasted breadcrumbs mixed with a little Parmesan for a different crunchy crust.
- Add a pinch of crushed red pepper flakes for a subtle kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover the casserole with foil and warm it in a 350°F oven until heated through, about 20 minutes. You can also microwave individual portions, but baking preserves the crispy topping best.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead, cover it tightly, and refrigerate. Bake it the next day, adding a few extra minutes to the baking time if still cold from the fridge.
Is there a way to make this dish lighter?
To lighten up the dish, use reduced-fat sour cream and cheeses, and substitute whole milk with low-fat or skim milk. You can also increase the amount of vegetables for added nutrition.
PrintFirefighters Chicken Spaghetti Recipe
Firefighters Chicken Spaghetti is a comforting baked pasta dish featuring tender cooked chicken, spaghetti, creamy soups, cheeses, and crunchy cornflake topping. This easy casserole blends creamy, savory flavors with a satisfying crispy crust, making it a perfect family dinner or potluck favorite.
- 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
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 and Vegetables:
- 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
Protein:
- 5 cups cubed cooked chicken
Topping:
- 1–1/2 cups crushed cornflakes
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package directions until al dente, then drain thoroughly.
- Make 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 the melted butter, dried parsley flakes, garlic powder, salt, and pepper. Stir until smooth and well combined.
- Add Cheese and Vegetables: Add the shredded mozzarella, grated Parmesan, chopped celery, chopped onion, and drained mushrooms to the sauce mixture. Stir to incorporate all ingredients evenly.
- Combine Chicken and Pasta: Fold in the cubed cooked chicken and the drained spaghetti carefully, making sure everything is well distributed through the creamy base.
- Prepare for Baking: Transfer the mixture into a greased 3-quart baking dish. The dish will be quite full, so use a dish with the appropriate capacity.
- Add Topping: In a small bowl, combine the crushed cornflakes with the remaining 2 tablespoons of melted butter, stirring to coat the flakes. Sprinkle this mixture evenly over the top of the casserole.
- 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
- Use cooked chicken you have on hand such as rotisserie or leftover roasted chicken for convenience.
- Make sure the spaghetti is cooked al dente to avoid mushy pasta after baking.
- Substitute cornflake topping with breadcrumbs or crushed crackers if desired.
- Feel free to add vegetables like bell peppers or mushrooms for additional flavor and nutrition.
- This dish can be prepared ahead and refrigerated before baking; just add extra baking time if starting from cold.
Keywords: Firefighters Chicken Spaghetti, baked chicken spaghetti casserole, creamy chicken pasta bake, cornflake topping casserole, easy chicken dinner, comfort food pasta casserole
