Chicken Tetrazzini

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon margarine
• 3 cups sliced fresh mushrooms
• 1/3 cup minced onion
• 1/2 cup all-purpose flour
• 2 1/3 cups no-salt-added chicken broth, undiluted (i make my own)
• 2 cups skim milk
• 1/4 cup light cream cheese, product
• 1/4 cup parmesan cheese, divided
• 1/4 cup dry sherry (- can be left out)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1 (2 ounce) jar diced pimentos, drained
• 7 ounces spaghetti or 7 ounces your favorite pasta, cooked
• 2 cups chopped cooked chicken breasts (about 3/4 lb skinned, and boned.)
• 2 teaspoons margarine

Recipe

• 1 melt margarine in a large saucepan over medium heat, add muchrooms and onion, and saute until all the liquid evaporates.
• 2 stir in flour.
• 3 gradually add broth, milk, and cream cheese.
• 4 bring to a boil, and cook 5 minutes, stirring constantly.
• 5 remove from heat and stir in 2 tbsp.
• 6 of parmesan cheese and the next 5 ingredients.
• 7 taste for sesonings it may need some salt.
• 8 stir pasta and chicken into the mushroom mixture and spoon into a deep buttered 3-quart baking dish.
• 9 sprinkle with remaining parmesan cheese.
• 10 cover casserole and bake at 350 f for 20 minutes, then uncover and bake 10 minutes more.
• 11 let stand 5 minutes before serving.