12 ounces spaghetti -- broken in half 1 can cream of chicken soup 1 can cream of mushroom soup 1 cup sour cream 1/2 cup milk 1/4 cup butter or margarine, melted and divided 2 tablespoons dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups shredded mozzarella cheese 1 cup grated Parmesan cheese 2 stalks celery 1 medium onion, chopped 4 ounces mushroom stems and pieces, drained 5 cups diced cooked chicken 1 1/2 cup crushed cornflakes
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 quart baking dish (dish will be full). Combine the cornflakes and remaining butter; sprinkle over top. Bake, uncovered, at 350 for 45-50 minutes or until bubbly.