Title: Chicken Tetrazzini
Categories: Italian Poultry
Yield: 339 Servings

1	tb	Margarine
3	c	Sliced fresh mushrooms
1/3	c	Minced onion
1/2	c	All-purpose flour
2 1/3	c	Canned no-salt-added chicken broth
2	c	Skimmed milk
1/4	c	Light process cream cheese
1/4	c	Grated Parmesan cheese, divided
1/4	c	Sherry
1/2	ts	Salt
1/2	ts	Garlic powder
1/4	ts	Pepper
1		(2 oz) jar diced pimiento, drained
1		(7 oz) package spaghetti, uncooked
2	c	Chopped cooked chicken breast (about 3/4 lb, skinned and bon

vegetable cooking spray

Melt margarine in a large saucepan over medium heat; add mushrooms and onion and saute 7 minutes or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk, and cream cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from heat; stir in 2 tblsp. Parmesan cheese and next 5 ingredients. Set aside.

Break spaghetti into 4-inch pieces. Cook according to package directions, omitting salt and fat. Drain well. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole dish coated with cooking spray. Sprinkle remaining Parmesan cheese.

Cover casserole and bake at 350 for 20 minutes. Bake uncovered for an additional 10 minutes. Let stand 5 minutes before serving. Yield: 6 servings (about 339 calories per 1 1/3 cup serving)

From: SUSAN GOLDFIELD

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