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Chicken Tetrazzini

1 tbsp. butter
3 cups sliced mushrooms
1/3 cup minced onion
1/2 cup flour
2 1/3 cups salt-free chicken broth
2 cups skim milk
1/4 cup light cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 oz. diced pimento, drained
7 oz. spaghetti, uncooked
2 cups chopped, cooked chicken breast
Vegetable spray

Melt butter in a large saucepan over medium heat, add mushrooms and onion,
and sauté 7 minutes or until liquid evaporates. 
Stir in all-purpose flour.  Gradually add chicken broth, skim milk, and light cream
cheese.  Bring to a boil, and cook 5 minutes, stirring constantly.  Remove from heat,
stir in 2 tbsp. parmesan cheese and the next 5 ingredients.  Set aside.
Break spaghetti into 4-inch pieces.  Cook according to package directions.  Drain well.
Stir spaghetti and chicken into mushroom mixture.  Spoon mixture into a deep 3-quart
casserole coated with cooking spray. 
Sprinkle with the remaining parmesan cheese.
Cover casserole and bake, uncovered, 10 minutes.  Let stand 5 minutes before serving. Weekly Promo Offer 728 x 90

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