Low-Fat Chicken Tetrazzini - cooking recipe

Ingredients

1 Tbsp. butter
3 c. sliced mushrooms
1/3 c. minced onion
1/2 c. flour
2 1/3 c. chicken broth
2 c. skim milk
1/4 c. light cream cheese
2 Tbsp. grated Parmesan cheese
1 tsp. salt
1/2 tsp. garlic
1/4 tsp. pepper
7 oz. spaghetti, broken into 4-inch pieces, cooked and drained
2 c. cooked chicken
2 Tbsp. Parmesan cheese
1/4 c. sherry

Preparation

Saute onion and mushrooms in butter for 7 minutes, until liquid is evaporated.
Stir in flour, then add broth, milk and cream cheese.
Bring to a boil and cook for 5 minutes, stirring constantly.
Add 2 tablespoons Parmesan cheese, sherry, salt, garlic and pepper.
Add chicken and cooked spaghetti.
Pour into 3-quart casserole sprayed with Pam.
Top with 2 tablespoons Parmesan.
Cover and bake at 350\u00b0 for 20 minutes, then uncovered, 10 minutes more.
Serves 6.