Firefighter's Chicken Spaghetti

I found this recipe in my Everyday Slow Cooker & One Dish Recipes cookbook. The picture looked good so I gave it a shot. It turned out incredible. It's like adding chicken and noodles to funeral potatoes, sort of. It has that delicious funeral potato taste but without the potatoes. If you don't know what I'm talking about just know that it tastes incredible. Greg and I finished it off in 2 days. The only thing is that this recipe serves 12-14 so you should probably halve the recipe like I did. Here it is!

It looks like a bit of a mess but it is delicious!

Ingredients:

• 12 ounces uncooked spaghetti, broken in half
• 1 can Cream of Chicken soup, undiluted
• 1 can Cream of Mushroom soup, undiluted
• 1 c. (8 oz.) sour cream
• 1/2 c. milk
• 1/4 c. butter, melted
• 2 Tbsp. dried parsley 
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 c. (8 oz.) shredded mozzarella cheese
• 1 c. grated Parmesan cheese
• 2-3 celery ribs, chopped
• 1 medium onion, chopped
• 1 can (4 oz.) mushroom stems and pieces, drained (I didn't add this because I dislike mushrooms)
• 5 c. cubed cooked chicken
• 1 1/2 c. crushed cornflakes

Directions:

1. Cook spaghetti according to package directions; drain.
2. In a large bowl, combine the soups, sour cream, milk, 2 Tbsp. of the butter, and seasonings.
3. Add the cheeses, celery, onion, and mushrooms.
4. Stir in the chicken and spaghetti.
5. Transfer to a greased 3-qt. baking dish (the dish will be full).
6. Combine the cornflakes and remaining 2 Tbsp. butter; sprinkle on the top.
7. Bake, uncovered, at 350 degrees F for 45-50 minutes or until bubbly.