Chicken Tetrazzini With Almonds

• 1 tablespoon butter or 1 tablespoon margarine
• 2 cups mushrooms, presliced
• 1/4 cup shallot
• 1/3 cup all-purpose flour
• 2 cups 2% low-fat milk
• 2 cups reduced-sodium fat-free chicken broth
• 1/3 cup sherry wine
• 2 cups chicken, chopped and cooked (about 1/2 lb)
• 1/2 cup parmesan cheese, grated
• 4 cups cooked spaghetti (about 8 ounces uncooked pasta)
• 1/2 cup slivered almonds, toasted
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• cooking spray
• 2 tablespoons parmesan cheese, grated

1. Preheat oven to 350u0b0F.
2. Melt butter in a saucepan over medium heat. Add mushrooms and shallots; saute 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir contanstantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. Bake at 350F for 40 minutes. Let stand 5 minutes.

butter, mushrooms, shallot, flour, milk, chicken broth, sherry wine, chicken, parmesan cheese, pasta, slivered almonds, salt, black pepper, ground nutmeg, cooking spray, parmesan cheese

Taken from www.food.com/recipe/chicken-tetrazzini-with-almonds-297110 (may not work)