Chicken Tetrazzini

• 1 Tbsp. butter
• 3 c. mushrooms, sliced
• 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
• 1/4 c. Parmesan cheese, grated, separated
• 1/4 c. sherry
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 1 (2 oz.) jar diced pimentos, drained
• 1 (7 oz.) pkg. spaghetti, uncooked
• 2 c. chicken, cooked and chopped

1. Melt butter in a large saucepan over medium heat.
2. Add mushroom and onion.
3. Saute 7 minutes or until liquid evaporates.
4. Stir in flour.
5. Gradually add chicken broth, skim milk and cream cheese. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat.
6. Stir in 2 Tbsp.
7. Parmesan cheese, sherry, salt, garlic powder, pepper and pimentos.
8. Set aside.

butter, mushrooms, onion, allpurpose, salt, milk, light process cream cheese, parmesan cheese, sherry, salt, garlic powder, pepper, pimentos, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69751 (may not work)