Chicken Tetrazzini(Low-Fat) - cooking recipe

Ingredients

1/4 c. liquid Butter Buds
1/4 c. flour
1/2 tsp. lite salt (optional)
1/4 tsp. pepper
1 c. chicken broth
1 c. evaporated skim milk
2 Tbsp. sherry
1 (7 oz.) pkg. spaghetti, cooked and drained
2 c. cooked cubed white chicken meat (without skin)
1 (8 oz.) can stems and pieces mushrooms, drained
2 Tbsp. Parmesan cheese
1/2 c. grated nonfat Mozzarella cheese (Alpine Lace)

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 1 minute.
Stir in wine, spaghetti, chicken and mushrooms.
Pour into a 9 1/2 x 11-inch casserole dish that has been sprayed with a nonfat cooking spray.
Sprinkle with both cheeses.
Bake, uncovered, for 30 minutes, or until bubbly.
To brown, place briefly under broiler. Serves 6.