Firefighter Spaghetti

Ingredients

1. 12 ounces spaghetti broken in half

2. 1 (10.75-ounce) can condensed cream of chicken soup
3. 1 (10.75-ounce) can condensed cream of mushroom soup
4. 1 cup sour cream
5. 1/2 cup whole milk
6. 1/4 cup butter melted, divided
7. 2 tablespoons dried parsley flakes
8. 1/2 teaspoon garlic powder
9. 1/2 teaspoon salt
10. 1/4 teaspoon pepper
11. 2 cups part-skim mozzarella cheese shredded
12. 1 cup parmesan cheese grated
13. 2 celery ribs chopped
14. 1 medium onion chopped
15. 1 (4-ounce) can mushroom stems and pieces drained
16. 5 cups chicken cooked and cubed
17. 1 1/2 cups cornflakes crushed

Directions

1. Preheat the oven to 350 degrees F.
2. Grease a 3-quart baking dish.
3. Cook the spaghetti until al dente, according to the package directions.
4. Drain the pasta.
5. In a large bowl, combine the cream of chicken soup, the cream of mushroom soup, the sour cream, the milk, 2 tablespoons of the butter, the parsley, the garlic powder, the salt, and the pepper.
6. Add the mozzarella cheese, the parmesan cheese, the celery, the onions, and the mushrooms.
7. Stir in the chicken and the pasta.
8. Transfer the pasta mixture to the prepared baking dish.
9. Combine the cornflakes and the remaining butter.
10. Sprinkle the cornflake-butter mixture over the top of the pasta mixture.
11. Bake, uncovered, until bubbly, about 45-50 minutes.
12. Serve hot.