Firefighter’S Chicken Spaghetti

• 12 ounces uncooked spaghetti, broken in half
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 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 shredded part-skim mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 to 3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 5 cups cubed cooked chicken
• 1-1/2 cups crushed cornflakes

1. Preheat oven to 350u0b0. Cook spaghetti according to package directions; drain.
2. In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the chicken and spaghetti.
3. Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
4. Bake, uncovered, 45-50 minutes or until bubbly.

condensed cream, condensed cream, sour cream, milk, butter, parsley flakes, garlic, salt, pepper, mozzarella cheese, parmesan cheese, celery, onion, mushroom stems, chicken, cornflakes

Taken from www.tasteofhome.com/recipes/firefighter-s-chicken-spaghetti/ (may not work)