The Scoop
Forget the fire extinguisher; this is the kind of firehouse emergency we can get behind.
Creamy spaghetti gets loaded with chicken, mushrooms, cheese, and savory vegetables, then topped with buttery crushed cornflakes for a golden crunch.
It’s hearty, comforting, and just chaotic enough to feel like it belongs around a very busy communal table.
Ingredients
- 12 ounces spaghetti, broken in half
- 1 (10.75-ounce) can condensed cream of chicken soup
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 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 part-skim mozzarella cheese, shredded
- 1 cup parmesan cheese, grated
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 1 (4-ounce) can mushroom stems and pieces, drained
- 5 cups chicken, cooked and cubed
- 1 1/2 cups cornflakes, crushed
Directions
- Preheat the oven to 350 degrees F.
- Grease a 3-quart baking dish.
- Cook the spaghetti until al dente, according to the package directions.
- Drain the pasta.
- In a large bowl, combine the cream of chicken soup, the cream of mushroom soup, the sour cream, the milk, 2 tablespoons of the butter, the parsley, the garlic powder, the salt, and the pepper.
- Add the mozzarella cheese, the parmesan cheese, the celery, the onions, and the mushrooms.
- Stir in the chicken and the pasta.
- Transfer the pasta mixture to the prepared baking dish.
- Combine the cornflakes and the remaining butter.
- Sprinkle the cornflake-butter mixture over the top of the pasta mixture.
- Bake, uncovered, until bubbly, about 45-50 minutes.
- Serve hot.
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