Chicken Tetrazzini
1 tbsp. butter
3 cups sliced mushrooms
1/3 cup minced onion
1/2 cup flour
2 1/3 cups salt-free chicken broth
2 cups skim milk
1/4 cup light cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 oz. diced pimento, drained
7 oz. spaghetti, uncooked
2 cups chopped, cooked chicken breast
Vegetable spray
Melt butter in a large saucepan over
medium heat, add mushrooms and onion,
and sauté 7 minutes or until liquid evaporates.
Stir in all-purpose flour. Gradually add chicken broth, skim milk, and
light cream
cheese. Bring to a boil, and cook 5 minutes, stirring constantly.
Remove from heat,
stir in 2 tbsp. parmesan cheese and the next 5 ingredients. Set aside.
Break spaghetti into 4-inch pieces. Cook according to package directions.
Drain well.
Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a
deep 3-quart
casserole coated with cooking spray.
Sprinkle with the remaining parmesan cheese.
Cover casserole and bake, uncovered, 10 minutes. Let stand 5 minutes
before serving.
