Chicken Tetrazzini(Low-Fat And Cholesterol)

• 1 Tbsp. margarine
• 3 c. presliced fresh mushrooms
• 1/3 c. minced onion
• 1/2 c. all-purpose flour
• 2 1/3 c. canned no salt added chicken broth
• 2 c. skim milk
• 1/4 c. light process cream cheese product
• 1/4 c. grated Parmesan cheese, divided
• 1/4 c. sherry
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 1 (2 oz.) jar diced pimento, drained
• 1 (7 oz.) pkg. spaghetti, cooked
• 2 c. chopped cooked chicken breast (about 3/4 lb.), skinned and boned
• vegetable cooking spray

1. Melt margarine in a large saucepan over medium heat; add mushrooms and onion and saute 7 minutes or until liquid evaporates. Stir in all-purpose flour.
2. Gradually add chicken broth, skim milk and light processed cream cheese product; bring to a boil and cook 5 minutes, stirring constantly.
3. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients.
4. Stir spaghetti and chicken into mushroom mixture.
5. Spoon mixture into a deep 3-quart casserole coated with cooking spray.
6. Sprinkle with remaining 2 tablespoons Parmesan cheese.
7. Cover casserole and bake at 350u0b0 for 20 minutes.
8. Bake, uncovered, 10 minutes.
9. Let stand 5 minutes before serving.
10. Yield:
11. 6 servings (about 339 calories per 1 1/3 cup servings).
12. Protein 26.6, fat 7.1, carbohydrate 40.7, cholesterol 46, iron 2.8, sodium 417 and calcium 181.

margarine, mushrooms, onion, allpurpose, salt, milk, light process cream cheese, parmesan cheese, sherry, salt, garlic powder, pepper, pimento, chicken, vegetable cooking spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434622 (may not work)