Lowfat Turkey/Chicken Tetrazzini

• 2 tablespoons butter
• 1/4 cup flour, all-purpose
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper ground
• 1 cup chicken broth or 1 bouillon cube & 1 cup water
• 1 cup milk nonfat-skimmed, evaporated
• 2 tablespoons sherry
• 7 ounces spaghetti package, cooked, drained
• 2 cups chicken or turkey, cooked, cubed
• 3 ounces mushrooms, canned can, sliced, drained
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated

1. Preheat 350F (180C) oven.
2. In large saucepan over low heat, melt butter.
3. Blend in flour and seasonings.
4. Cook, stirring constantly until smooth and bubbly.
5. Remove from heat.
6. Stir in broth and evaporated milk.
7. Heat to boil, stirring constantly.
8. Boil and stir for one minute.
9. Stir in wine, cooked chicken/turkey, drained mushrooms.
10. Pour all into a 2 quart casserole.
11. Sprinkle top with cheese.
12. Bake uncovered, for 30 minutes or until bubbly.
13. Can brown by placing briefly under broiler.

butter, flour, salt, black pepper, chicken broth, milk nonfat, sherry, chicken, mushrooms, parmesan

Taken from recipeland.com/recipe/v/lowfat-turkey-chicken-tetrazzin-1702 (may not work)