Chicken Tetrazzine

Recipe Ingredients

1 tablespoon	15ml	Margerine
3 cups	711ml	Mushrooms - fresh --sliced
1/2 cup	31g / 1.1oz	Onion - minced
1/2 cup	31g / 1.1oz	Flour
2 1/3 cups	552ml	Chicken broth
2 cups	474ml	Skim milk
1/4 cup	59ml	Cream cheese - light process
1/3 cup	48g / 1.7oz	Parmesan cheese - grated --d
1/4 cup	59ml	Sherry
1 teaspoon	5ml	Garlic powder
1/4 teaspoon	1.3ml	Pepper
2		Pimiento - diced --drain
7		Spaghetti--uncooked
2 1/2 cups	156g / 5.5oz	Chicken - chopped cooked bre
		Vegetable cooking spray

Recipe Instructions

Melt margerine in large pan. Add mushrooms and onion and sautee6-7 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 minutes. 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 minutes. Uncover and continue baking for 10 mins more. Let stand 5 minutes. before serving. Enjoy

Source:
LHJ Kitchen [[email protected]]

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