Firefighters' Chicken Spaghetti by Krista

• 12 oz uncooked spaghetti, broken in half


• 1 can cream of chicken soup


• 1 can cream of mushroom soup


• 1 cup (8oz) sour cream


• 1/2 cup milk


• 1/4 cup butter or margarine, melted, divided


• 2 Tbsp. dried parsley flakes


• 1/2 tsp. garlic powder


• 1/2 tsp. salt


• 1/4 tsp. pepper


• 2 cups shredded mozzarella cheese


• 1 cup grated parmesan cheese


• 2 celery ribs, chopped


• 1 medium onion, chopped


• 1 can (4 oz) mushroom stems, drained


• 5 cups cooked chicken


• 1 1/2 cups crushed cornflakes

Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tbsp. 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 the cornflakes and remaining butter; sprinkle over the top. Bake, uncovered, at 350 degrees for 45-50 minutes or until bubbly.