Chicken Tetrazzini(Cooking Light)

• 1 Tbsp. margarine
• 3 c. presliced fresh mushrooms
• 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 product
• 1/4 c. grated Parmesan cheese, divided
• 1/4 c. sherry
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 (2 oz.) jar diced pimiento, drained
• 1 (7 oz.) pkg. spaghetti, uncooked
• 2 c. chopped, cooked chicken or turkey

1. Melt margarine in a large saucepan over medium heat.
2. Add mushrooms and onion and saute 7 minutes or until liquid evaporates.
3. Stir in all-purpose flour.
4. Gradually add chicken broth, skim milk and light process cheese.
5. Bring to a boil and cook 5 minutes, stirring constantly.
6. Remove from heat.
7. Stir in 2 tablespoons Parmesan and next 5 ingredients.
8. Set aside.

margarine, mushrooms, onion, allpurpose, salt, milk, light process cream cheese, parmesan cheese, sherry, salt, garlic powder, black pepper, pimiento, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=185775 (may not work)