12 ounces uncooked spaghetti, broken in half
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10-3/4 ounces) condensed cream of mushroom soup
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
Preheat oven to 350°. Cook spaghetti according to package directions for al dente; drain.
In a large bowl, combine soups, sour cream, milk, 2 tablespoons butter and seasonings. Add cheeses, celery, onion and mushrooms. Stir in chicken and spaghetti.
Transfer to a greased 3-qt. baking dish (dish will be full). Combine cornflakes and remaining butter; sprinkle over the top.
Bake, uncovered, 45-50 minutes or until bubbly.