Low-Fat Chicken And Pasta Casserole - cooking recipe

Ingredients

1 lb. sliced mushrooms or 1 large can sliced mushrooms
2 Tbsp. reduced-calorie margarine
4 (4 oz.) skinned, boned chicken breasts
1/2 c. chopped onion
1/4 c. + 2 Tbsp. all-purpose flour
3 c. chicken broth
1 (8 oz.) carton nonfat sour cream
1 (16 oz.) pkg. linguine
1/2 c. shredded, reduced-fat Monterey Jack cheese
1/4 c. + 2 Tbsp. Parmesan fat-free cheese alternative
1/4 tsp. ground pepper
1/2 c. bread crumbs

Preparation

Saute onions and mushrooms in 1 tablespoon margarine in nonstick skillet for 5 minutes.
Place chicken in saucepan. Cover with 3 1/2 cups water.
Bring to boil and simmer for 30 minutes.
Let cool and shred chicken.
Save broth.