12 ounces uncooked spaghetti broken in half
1 can condensed cream of chicken soup undiluted
1 can condensed cream of mushroom soup undiluted
1 cup sour cream. 8 oz.
1/2 cup 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 ( 8 oz ) shredded part-skim mozzarella cheese
2-3 celery ribs, chopped
1 medium onion, chopped
1 can ( 4 oz ) mushroom stems and pieces, drained ( I used 8 oz)
5 cups cubed cooked chicken ( I marinated them in Italian dressing first )
1-1/2 cups crushed corn flakes

12 ounces uncooked spaghetti broken in half 1 can condensed cream of chicken soup undiluted 1 can condensed cream of mushroom soup undiluted 1 cup sour cream. 8 oz. 1/2 cup 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 cup s ( 8 oz ) shredded part-skim mozzarella cheese 2 -3 celery ribs, chopped 1 medium onion, chopped 1 can ( 4 oz ) mushroom stems and pieces, drained ( I used 8 oz) 5 cup s cubed cooked chicken ( I marinated them in Italian dressing first ) 1 -1/2 cups crushed corn flakes

1. Cook spaghetti according. To package directions; drain. In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery onion and mushrooms.. Stir in the chicken and spaghetti.

2. Transfer to a greased 3 quart baking dish ( dish will be full ). Combine cornflakes and remaining butter; sprinkle over the top. Bake, uncovered at 350 fir 45-50 minutes or until bubbly. Serves 12-14 people.