Recipe By : Guy Attwood (NFWF89A)
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chicken
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Margarine
3 c Mushrooms -- fresh --sliced
1/2 c Onion -- minced
1/2 c Flour
2 1/3 c Chicken broth
2 c Skim milk
1/4 c Cream cheese -- light process
1/3 c Parmesan cheese -- grated
1/4 c Sherry
1 ts Garlic powder
1/4 ts Pepper
2 jars Pimiento -- diced, drained
7 pkg Spaghetti -- uncooked
2 1/2 c Chicken -- cooked, chopped
Vegetable cooking spray
Melt margarine in large pan. Add mushrooms and onion and saute
6-7 minutes or until liquid evaporates. Stir in flour. Gradually add
chicken broth, skim milk and light process cream cheese. Bring to a
boil for 5 minutes, stirring constantly. Remove from heat and stir in
2 tb Parmesan cheese and next 5 ingredients. Set aside. Cook
spaghetti according to package directions after breaking into 4"
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 F for 20 minutes. Uncover and continue
baking for 10 minutes more. Let stan 5 minutes before serving.
