Cook the noodles al dente, according to package directions. Reserve 1/2 cup of the cooking water for thinning the sauce out later.

Preheat the oven to 350° and spray a 9x13 inch pan with cooking spray.

Melt 3 tablespoons of butter in a large saute pan and cook the onions and garlic for 4 minutes. Add the salt, pepper, celery and bell pepper and cook for another 2 minutes.

Add the mushrooms and saute for an additional 4 minutes.

Stir in the chicken, spaghetti sauce, cream of chicken soup, heavy cream, and the cream cheese. Mix till combined.

Pour the sauce over the noodles and toss till combined. If the sauce is too thick or you want to thin it out, add some of the reserved pasta water.

Spread the saucy spaghetti out in the pan and sprinkle with the shredded cheese.

Melt the remaining butter in the microwave and mix with the bread crumbs. Toss to coat.

Sprinkle the top of the casserole and cheese with the breadcrumbs.

Place in the oven and bake for 30 minutes, or until the casserole is bubbly and the topping is nicely browned.

Remove and serve with your favorite side dish.

Enjoy!