Chicken Tetrazzini


1 tablespoon margarine 3 cups sliced fresh mushrooms 1/3 cup minced onion 1/2 cup all-purpose flour 2 1/3 cups canned no-salt-added chicken broth 2 cups skim milk 1/4 cup light cream cheese 1/4 cup grated Parmesan cheese, divided 1/4 cup dry sherry 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1 small jar diced pimiento, drained 1 pound spaghetti 2 cups chicken breasts, chopped cooked vegetable cooking spray


Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and saute 7 minutes or until liquid evaporates Stir in flour Gradually add broth, milk, and cream cheese product; bring to a boil, and cook 5 minutes stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with reaming 2 tablespoons Parmesan cheese. Cover casserole, and bake at 350°For 20 minutes. Bake, uncovered, 10 minutes Let stand 5 minutes before serving


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