|Sliced fresh mushrooms||1 Pound|
|Dry sherry||1⁄2 Cup (8 tbs)|
|Reduced calorie margarine||2 Tablespoon, melted and divided|
|Skinless boneless chicken breast halves||16 Ounce (4 In Number, 4 Ounce Each)|
|Vegetable cooking spray||1|
|Chopped onion||1⁄2 Cup (8 tbs)|
|All purpose flour||5 Tablespoon (1/4 Cup Plus 2 Tablespoon)|
|Canned no salt chicken broth||3 Cup (48 tbs) (Undiluted And Divided)|
|Non fat sour cream alternative||8 Ounce (1 Carton)|
|Linguine||16 Ounce (Uncooked, 1 Package)|
|Shredded low fat monterey jack cheese||2 Ounce (1/2 Cup)|
|Freshly grated parmesan cheese||5 Tablespoon (1/4 Cup Plus 2 Tablespoon, Divided)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Dry breadcrumbs||1⁄4 Cup (4 tbs)|
Saute mushrooms in sherry and 1 tablespoon margarine in a nonstick skillet over high heat 5 minutes.
Place chicken in a saucepan; add water to cover.
Bring to a boil; cover, reduce heat, and simmer 20 minutes.
Drain; let cool, and shred.
Coat a saucepan with cooking spray; place over medium heat until hot.
Add onion, and saute until tender.
Combine flour and 1/2 cup broth.
Add 2 1/2 cups broth and flour mixture to onion.
Cook over medium heat until thickened.
Remove from heat; stir in sour cream.
Cook linguine according to package directions, omitting salt and fat; drain.
Combine mushroom mixture, chicken, sour cream mixture, Monterey Jack cheese, 1/4 cup Parmesan cheese, and pepper.
Stir in linguine.
Spoon into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Combine breadcrumbs and remaining Parmesan cheese and margarine; sprinkle over chicken.
Bake, uncovered, at 350° for 30 minutes.