Chicken And Ham Tetrazzini - cooking recipe

Ingredients

1 (7 ounce) package spaghetti, uncooked
1 tablespoon reduced-calorie margarine
1 cup fresh mushrooms, sliced
1 cup onion, chopped
1 cup green pepper, chopped
2 cloves garlic, minced
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
1 1/4 cups 1% low-fat milk
3/4 cup low-fat cheddar cheese, shredded
1 1/2 cups shredded roasted skinless chicken breast halves (about 5 oz.)
7/8 cup lean ham, finely chopped
3/4 cup parmesan cheese, grated
1/4 cup dry sherry
1 can low fat reduced-sodium cream of mushroom soup, undiluted
1 (4 ounce) jar diced pimentos, drained
vegetable oil cooking spray
1 teaspoon paprika
2 tablespoons sliced almonds

Preparation

Cook spaghetti according to directions, omitting salt and fat; drain well.
Rinse under cold running water; drain well and set aside Melt margarine in a large nonstick skillet over medium-high heat.
Add mushrooms and next 3 ingredients saute 4 minutes or until tender.
Stir in flour, poultry seasoning, and 1/2 tsp pepper; cook, stirring constantly 30 seconds.
Gradually add milk, and cook stirring constatntly, 1 1/2 minutes or until thickened.
Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts.
Add chicken, ham 1/3 cup parmesan, and next 3 ingredients, stirring well Combine spaghetti and chicken mixture in a large bowl, stir well.
Spoon mixture into 13X9X2 baking dish coated with cooking spray Combine remaining 1/3 cup parmesan cheese and paprika and stir well.
Sprinkle parmesan cheese mixture, remaining 1/3 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole.
Bake uncovered at 350F for 20 minutes or until bubbly.
*Noteif you want to set this up to 4 hours ahead, just omit cheese almond topping; cover and chill.
Add topping just before baking.