Cook spaghetti according to package directions; drain. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings. Add the cheeses, celery, onion and mushrooms. Stir in the 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, at 350 for 45-50 minutes or until bubbly.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 194 (46%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 10.5g||53 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 96mg||30 %|
|Sodium 426.1mg||15 %|
|Potassium 301.5mg||8 %|
|Total Carbohydrate 25g||7 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 23.6g|
|Protein 31.5g||45 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 425
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