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Firefighter's Chicken Spaghetti

Firefighter's Chicken Spaghetti Recipe

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.
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Calories 675.2 kcal

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

Instructions
 

  • 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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Nutrition

Serving: 456gCalories: 675.2kcalCarbohydrates: 49.5gProtein: 52.9gFat: 29.4gSaturated Fat: 13gCholesterol: 142.1mgSodium: 1100.3mgFiber: 1.9gSugar: 4.4g
Keyword < 4 Hours, Inexpensive, Spaghetti
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