Chicken Tetrazzini

• 1 Tbsp. margarine
• 3 c. sliced fresh mushrooms
• 1/3 c. minced onion
• 1/2 c. all-purpose flour
• 2 1/3 c. canned chicken broth
• 2 c. skim milk
• 1/4 c. light cream cheese
• 1/4 c. grated Parmesan cheese, divided
• 1/4 c. sherry
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/4 tsp. pepper
• 2 oz. jar diced pimento
• 7 oz. uncooked spaghetti
• 2 c. chopped cooked chicken (about 3/4 lb. skinned and boned)

1. Melt margarine in a large saucepan over medium heat.
2. Add mushrooms and onions; saute 7 minutes or until liquid evaporates. Stir in all-purpose flour, gradually adding chicken broth, skim milk and light cream cheese.
3. Bring to a boil and cook 5 minutes. Set aside.

margarine, mushrooms, onion, allpurpose, chicken broth, milk, light cream cheese, parmesan cheese, sherry, salt, garlic powder, pepper, pimento, spaghetti, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=727949 (may not work)