*  Exported from  MasterCook  *

                      Chicken Tetrazzine

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.


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