Chicken Tetrazzine***nfwf89a

1 tablespoon Margerine

3 cup Mushrooms -- fresh --sliced

1/2 cup Onion -- minced

1/2 cup Flour

2 1/3 cup Chicken broth

2 cup Skim milk

1/4 cup Cream cheese -- light process

1/3 cup Parmesan cheese -- grated --d

1/4 cup Sherry

1 teaspoon Garlic powder

1/4 teaspoon Pepper

2 Jars Pimiento -- diced --drain

7 package Spaghetti--uncooked

2 1/2 cup Chicken -- chopped cooked bre

Vegetable cooking spray

Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 mins. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 mins. Uncover and continue baking for 10 mins more. Let stan 5 mins beafore serving. Enjoy GUY FROM: GUY ATTWOOD (NFWF89A)