Tangy Chicken Tetrazzini

• 2 Tbsp. margarine
• 3 Tbsp. flour
• 1 pkg. Kraft tangy Italian style spaghetti dinner
• 1 (10 3/4 oz.) can condensed chicken broth
• 1 c. milk
• 2 c. chopped cooked chicken
• 1 (4 oz.) can mushrooms, drained
• 1 (2 oz.) jar pimento, drained
• 2 eggs, beaten
• 1 (6 oz.) pkg. Mozzarella cheese

1. Melt margarine in saucepan over low heat.
2. Blend in flour and the herb-spice mix.
3. Gradually add broth and milk; cook, stirring constantly, until thickened.
4. Add chicken, mushrooms and pimento. Heat thoroughly, stirring occasionally.
5. Prepare spaghetti as directed on package.
6. Add eggs and the grated Parmesan cheese (included in spaghetti dinner package).
7. Layer spaghetti mixture, chicken mixture and cheese in 9-inch dish.
8. Make 2 layers.
9. Bake at 350u0b0 for 10 minutes.

margarine, flour, dinner, condensed chicken broth, milk, chicken, mushrooms, pimento, eggs, mozzarella cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258854 (may not work)