Low-Fat Chicken Tetrazzini

• 1 Tbsp. butter
• 3 c. sliced mushrooms
• 1/3 c. minced onion
• 1/2 c. flour
• 2 1/3 c. chicken broth
• 2 c. skim milk
• 1/4 c. light cream cheese
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. salt
• 1/2 tsp. garlic
• 1/4 tsp. pepper
• 7 oz. spaghetti, broken into 4-inch pieces, cooked and drained
• 2 c. cooked chicken
• 2 Tbsp. Parmesan cheese
• 1/4 c. sherry

1. Saute onion and mushrooms in butter for 7 minutes, until liquid is evaporated.
2. Stir in flour, then add broth, milk and cream cheese.
3. Bring to a boil and cook for 5 minutes, stirring constantly.
4. Add 2 tablespoons Parmesan cheese, sherry, salt, garlic and pepper.
5. Add chicken and cooked spaghetti.
6. Pour into 3-quart casserole sprayed with Pam.
7. Top with 2 tablespoons Parmesan.
8. Cover and bake at 350u0b0 for 20 minutes, then uncovered, 10 minutes more.
9. Serves 6.

butter, mushrooms, onion, flour, chicken broth, milk, light cream cheese, parmesan cheese, salt, garlic, pepper, chicken, parmesan cheese, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=297613 (may not work)