Chicken Tetrazzini(Low-Fat)

• 1/4 c. liquid Butter Buds
• 1/4 c. flour
• 1/2 tsp. lite salt (optional)
• 1/4 tsp. pepper
• 1 c. chicken broth
• 1 c. evaporated skim milk
• 2 Tbsp. sherry
• 1 (7 oz.) pkg. spaghetti, cooked and drained
• 2 c. cooked cubed white chicken meat (without skin)
• 1 (8 oz.) can stems and pieces mushrooms, drained
• 2 Tbsp. Parmesan cheese
• 1/2 c. grated nonfat Mozzarella cheese (Alpine Lace)

1. Heat oven to 350u0b0.
2. Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan; stir and cook until bubbly.
3. Remove from heat.
4. Stir in broth and skim milk.
5. Heat to boiling, stirring constantly.
6. Boil and stir 1 minute.
7. Stir in wine, spaghetti, chicken and mushrooms.
8. Pour into a 9 1/2 x 11-inch casserole dish that has been sprayed with a nonfat cooking spray.
9. Sprinkle with both cheeses.
10. Bake, uncovered, for 30 minutes, or until bubbly.
11. To brown, place briefly under broiler. Serves 6.

liquid butter, flour, lite salt, pepper, chicken broth, milk, sherry, chicken meat, mushrooms, parmesan cheese, grated nonfat mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=518875 (may not work)