Chicken Tetrazzini(Low-Fat)

• 1/4 c. liquid Butter Buds
• 1/4 c. flour
• 1/4 tsp. pepper
• 1 c. chicken bouillon
• 1 c. evaporated skim milk
• 2 Tbsp. sherry or sherry flavoring
• 1 (7 oz.) pkg. spaghetti, cooked and drained
• 2 c. cooked, cubed white chicken
• 1 (8 oz.) can mushroom stems and pieces, rinsed and drained
• 1/4 c. fat-free Parmesan cheese
• 1 c. grated nonfat Mozzarella cheese

1. Heat oven to 350u0b0.
2. Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan.
3. Stir and cook until bubbly.
4. Remove from heat.
5. Stir in broth and skim milk.
6. Heat to boiling, stirring constantly.
7. Boil and stir one minute.
8. Stir in sherry, spaghetti, chicken and mushrooms.

liquid butter, flour, pepper, chicken bouillon, milk, sherry, chicken, mushroom stems, parmesan cheese, grated nonfat mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=831514 (may not work)