From Paulette Vickery's Recipe Collection

BB: FAVORITE CHICKEN TETRAZEENY

main dish, poultry

1/4 cup liquid butter buds
1/4 cup flour
1/2 teaspoon light salt
1/4 teaspoon pepper
1 cup nonfat chicken broth
1 cup evaporated skim milk
2 tablespoon sherry
1 pkg cooked spaghetti, 7oz
2 cup cooked white chicken, cubed
1 can mushroom pieces, 8oz
1/4 cup nonfat parmisan cheese
1 cup nonfat motzarella cheese

Heat oven to 350 degrees. Blend liquid butter buds, flour, and seasonings, over low heat in a sauce pan. Stir and cook until bubbley, then remove from heat. Stir in broth and skim milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in sherry, spaghetti, chicken, and rinsed and drained mushrooms. Pour into a 9-11 inch pammed casserole dish. Sprinkle with both cheeses and bake uncovered, 30 minutes or until bubbley. To brown place briefly under broiler. Per serving: fat 1 G, cholesterol 21 MG, fiber 1 G, calorries 125, 7 percent from fat, protein 13 G, carbohydrate 13 G, sodium 327 MG.

Yield: 8 servings





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