Ingredients
12 ounces uncooked spaghetti, broken in half1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1/2 cup whole milk1/4 cup butter, melted, divided2 tablespoons dried parsley flakes1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon pepper2 cups shredded part-skim mozzarella cheese1 cup grated Parmesan cheese2 to 3 celery ribs, chopped1 medium onion, chopped1 can (4 ounces) mushroom stems and pieces, drained5 cups cubed cooked chicken1-1/2 cups crushed cornflakes
Preparation
Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in 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, 45-50 minutes or until bubbly.
