Chicken Spaghetti

I made this recipe for my sons band potluck and there wasn't any left. I got the original recipe from Casserole Cookbook but have modified it some.

• Ready In: 1 hr
• Serves: 12

Ingredients

• 12  ounces  uncooked spaghetti, broken in half
• 1 (10 3/4ounce) can  condensed cream of chicken soup, undiluted
• 1 (10 3/4ounce) can  condensed cream of mushroom soup, undiluted
• 1  cup sour cream
• 1⁄2 cup milk
• 1⁄4 cup butter, melted, divided
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  cups  shredded mozzarella cheese
• 1  cup  grated parmesan cheese
• 1 (4 ounce) can mushroom stems and pieces, drained
• 5  cups  cubed  cooked chicken
• 1 1⁄2 cups  crushed  corn flakes

Directions

1. Cook spaghetti according to package directions; drain.
2. In a large bowl, combine the soups, sour cream, milk, 2 tablespoons butter and seasonings.
3. Add the cheese and mushrooms.
4. Stir in chicken and spaghetti.
5. Transfer to a greased 3-qt. baking dish.
6. Combine the cornflakes and remaining butter; sprinkle over top.
7. Bake, uncovered, at 350° for 45-50 minutes or until bubbly.