Chicken Spaghetti

• 12 ounces uncooked spaghetti, broken in half
• 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 cup sour cream
• 1/2 cup milk
• 1/4 cup butter, melted, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 (4 ounce) can mushroom stems and pieces, drained
• 5 cups cubed cooked chicken
• 1 1/2 cups crushed corn flakes

1. Cook spaghetti according to package directions; drain.
2. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings.
3. Add the cheese and mushrooms.
4. Stir in chicken and spaghetti.
5. Transfer to a greased 3-qt. baking dish.
6. Combine the cornflakes and remaining butter; sprinkle over top.
7. Bake, uncovered, at 350u0b0 for 45-50 minutes or until bubbly.

condensed cream, condensed cream, sour cream, milk, butter, garlic powder, salt, pepper, mozzarella cheese, parmesan cheese, mushroom stems, chicken, corn flakes

Taken from www.food.com/recipe/chicken-spaghetti-260182 (may not work)