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Ingredients
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¼ cup liquid Butter Buds
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¼ cup flour
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¼ tsp pepper
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½ tsp salt (optional)
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1 cup evaporated skim milk
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2 tbsp cooking sherry
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1 packet (7 oz) spaghetti (cooked and
drained)
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2 cups cooked cubed white chicken meat
without skin
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1 (8oz) can mushrooms (rinsed and
drained)
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¼ cup fat-free parmesan cheese
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1 cup grated non-fat mozzarella cheese
Method
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Heat oven to 350°F.
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Blend liquid butter buds, flour
and seasoning over low heat in a saucepan. Stir and cooked until
bubbly then remove from heat.
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Add in broth and skim milk, heat
to boiling with constant stirring for about 1 minute.
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Stir in wine, spaghetti, chicken
and mushrooms. Pour into a casserole dish which has been greased
with non-fat cooking spray.
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Top dish with both types of cheese
and bake uncovered for 30 minutes or until bubbly. Placed
briefly under broiler to brown it.
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