1 tablespoonMargerine
3 cups Mushrooms – fresh -sliced
1/2 cup Onion – minced
1/2 cup Flour
2 1/3 cups Chicken broth
2 cups Skim milk
1/4 cup Cream cheese – light process
1/3 cup Parmesan cheese – grated -d
1/4 cup Sherry
1 teaspoon Garlic powder
1/4 teaspoon Pepper
2 Jars Pimiento – diced -drain
7 packages Spaghetti-uncooked
2 1/2 cups Chicken – chopped cooked bre
Vegetable cooking spray

How to prepare

Melt margerine in large pan. Add mushrooms and onion and saute 6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 mins. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 mins. Uncover and continue baking for 10 mins more. Let stan 5 mins beafore serving.

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