Chicken Tetrazzini(Low-Fat Recipe)

• 1/2 lb. mushrooms
• 1 Tbsp. margarine
• 1/2 c. cold skim milk
• 1 1/2 tsp. cornstarch
• 2 c. chicken broth
• 1/4 tsp. pepper
• 1 tsp. salt
• 1 tsp. onion salt
• pinch of nutmeg (optional)
• 1/2 lb. fine egg noodles
• 3 c. cooked chicken pieces
• 3 Tbsp. Parmesan cheese

1. Saute mushrooms in margarine.
2. Mix milk with cornstarch in a separate saucepan; add chicken broth, pepper, salt, onion salt and nutmeg; heat over low heat, stirring until thickened.
3. Simmer for 5 minutes.
4. Boil noodles according to package directions and drain.
5. Mix noodles and mushrooms in the sauce and add 3 cups cooked chicken pieces.
6. Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese.
7. Bake in a 375u0b0 oven until browned, about 20 minutes.
8. Serve from casserole.

mushrooms, margarine, cold skim milk, cornstarch, chicken broth, pepper, salt, onion salt, nutmeg, egg noodles, chicken, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1038907 (may not work)