Chicken Tetrazzini(Low-Fat) - cooking recipe

Ingredients

1/4 c. liquid Butter Buds
1/4 c. flour
1/4 tsp. pepper
1 c. chicken bouillon
1 c. evaporated skim milk
2 Tbsp. sherry or sherry flavoring
1 (7 oz.) pkg. spaghetti, cooked and drained
2 c. cooked, cubed white chicken
1 (8 oz.) can mushroom stems and pieces, rinsed and drained
1/4 c. fat-free Parmesan cheese
1 c. grated nonfat Mozzarella cheese

Preparation

Heat oven to 350\u00b0.
Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan.
Stir and cook until bubbly.
Remove from heat.
Stir in broth and skim milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in sherry, spaghetti, chicken and mushrooms.