FIREFIGHTER’S CHICKEN SPAGHETTI

FIREFIGHTER’S CHICKEN SPAGHETTI

12-oz uncooked spaghetti, broken in half
1 can (10-3/4-oz) condensed cream of chicken soup
1 can (10-3/4-oz)condensed cream of mushroom soup
1 cup (8-oz) sour cream
½ cup milk
¼ cup butter, melted, divided
2 tbsp dried parsley flakes
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
2 cups (8-oz) shredded Mozzarella cheese
1 cup grated Parmesan cheese
2-3 celery ribs, chopped
1 medium onion, chopped
1 can (4-oz) mushroom stems and pieces, drained
5 cups cubed cooked chicken
1-1/2 cups crushed corn flakes

Cook spaghetti according to package direction; drain. In a large bowl, combine the soups, sour cream, milk, 2-tbsp. butter and seasonings. Add the cheese, 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^ for 45-50 minutes or until bubbly.

Yield: 12-14 servings