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Firefighter Spaghetti

BakedCheesyChickenDinnerHeartyHotOld-FashionedOvenPastaPotluckSaltySavoryStove-Top
Time :1 hour 5 minutes
Yield :14 servings
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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.
Hack it:
Don't overcook the spaghetti: Stop at al dente since it will continue cooking in the oven. Nobody needs firehouse spaghetti with the structural integrity of mashed potatoes.
Crush the cornflakes enough to make a topping, but leave a few larger pieces for extra texture.
For an even deeper golden crunch, briefly broil the casserole at the end. Keep a close eye on it; the topping can go from golden to "firefighter needed" quickly.
Prep ahead: Assemble the casserole earlier in the day, cover, and refrigerate. Add the cornflake topping just before baking, so it stays crisp.
Leftovers:
Crispy pasta skillet: Chop the leftovers and pan-fry them until the edges get golden and crunchy.
Cheesy pasta bake: Add a splash of milk, top with extra mozzarella, and bake until hot and bubbly.
Firehouse lunch: Pack it into individual containers and reheat for an easy, seriously satisfying lunch.

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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