Chicken Tetrazzini

• 1/4 c. liquid Butter Buds
• 1/4 c. flour
• 1/2 tsp. salt (optional)
• 1/4 tsp. pepper
• 1 c. chicken broth
• 1 c. evaporated skim milk
• 1 (7 oz.) pkg. spaghetti, cooked and drained
• 2 c. cooked chicken, without skin and cubed
• 1 (8 oz.) can mushroom pieces and stems, drained
• 2 Tbsp. Parmesan cheese
• 1/2 c. nonfat Mozzarella cheese

1. Heat oven to 350u0b0.
2. Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan.
3. Stir and cook until bubbly.
4. Remove from heat and stir in broth and skim milk.
5. Heat to boiling, stirring constantly.
6. Boil and stir for 1 minute.
7. Add spaghetti, chicken and mushrooms.
8. Pour into a 9 x 11-inch casserole dish that has been sprayed with Pam.
9. Sprinkle both cheeses on top and bake, uncovered, for 30 minutes or until bubbly.
10. Place under broiler to brown.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270229 (may not work)