Chicken Tetrazzini by Butter Busters
1/4 c liquid butter buds
1/4 c flour
1/2 t lite salt
1/4 t pepper
1 c fat free chicken broth
1 c evaporated skim milk
2 T cooking sherry
7 oz spaghetti, cooked & drained
2 c cooked white chicken meat
8 oz pieces & stems mushrooms, drained
1/4 c fat-free Parmesan
1 c shredded non-fat mozzarella
1. Heat oven to 350. Blend 1st 4 ingredients over low heat in saucepan. Stir & cook til bubbly. Remove from heat.
2. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute.
3. Stir in wine through mushrooms. Pour into 9 1/2 x 11 that has been sprayed. Sprinkle with cheeses & bake 30 minutes or until bubbly.