Chicken Tetrazzini

• 1/4 c. liquid Butter Buds
• 1/4 c. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. chicken broth
• 1 c. evaporated milk
• 2 Tbsp. sherry
• 8 oz. pkg. spaghetti, cooked and drained
• 2 c. cooked cubed chicken
• 8 oz. can mushroom stems/pieces, drained
• 2 Tbsp. Parmesan cheese
• 1/2 c. grated Mozzarella cheese

1. Preheat oven to 350u0b0.
2. Blend Butter Buds, flour and seasonings over low heat in saucepan.
3. Stir and cook until bubbly. Remove from heat; stir in broth and milk.
4. Heat to boiling, stirring constantly.
5. Boil and stir 1 minute.
6. Add wine, spaghetti, chicken and mushrooms.
7. Pour in 9 1/2 x 11 baking dish, sprayed with Pam. Sprinkle cheese and bake, uncovered, for 30 minutes.

liquid butter, flour, salt, pepper, chicken broth, milk, sherry, chicken, mushroom stemspieces, parmesan cheese, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7427 (may not work)