Chicken Tetrazzini

By Bostoncook

Ingredients

• 1 tablespoon butter
• 3 cups mushrooms, sliced
• 1/3 cup minced onion
• 1/2 cup flour
• 2 1/3 cups nonfat chicken broth
• 2 cups skim milk
• 1/4 cup neufchatel cheese
• 1/4 cup parmesan cheese, divided
• 1/4 cup sherry
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 jar pimiento (2 ounce) drained, diced
• 1 package spaghetti (7 ounce) uncooked
• 2 cups cooked chicken breast half, diced

Details

Servings 6

Preparation

Step 1

1. Melt margarine; add mushrooms and onion, saute until liquid evaporates.

2. Stir in flour. Gradually add broth, milk, and cream cheese; bring to boil and cook 5 mins, stirring constantly. Remove from heat, stir in 2 Tblsp. Parmesan-pimento. Set aside.

3. Break spaghetti into 4" pieces. Cook.

4. Stir with chicken into mushrooms. Spoon into sprayed casserole. Sprinkle with 2 Tblsp. Parmesan. Cover and bake at 350 20 mins. Uncover and bake 10 mins. Let stand 5 mins before serving.

Notes: just delicious! A bit time-consuming, but worth it. 1/2 cup flour sounded excessive, so I just used 2 tbsp, then had to go back to thicken with cornstarch. Next time trust the amount. Used just 1 can (2 cups) broth, which was plenty. Great use of leftover chicken.