1 can (4 ounces) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1-1/2 cups crushed cornflakes
Instructions
Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.
Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
Bake, uncovered, at 350° for 45-50 minutes or until bubbly.
Originally Submitted
9/18/2011
0 Out of 5 from
0 reviews
You can add this Firefighter's Chicken Spaghetti recipe to your own private DesktopCookbook.
