Weight Watchers Fat-Free Chicken Tetrazzini
|Liquid butter buds||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Lite salt||1⁄2 Teaspoon|
|Fat-free chicken broth||1 Cup (16 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Sherry/Cooking sherry||2 Tablespoon|
|Spaghetti||7 Ounce, cooked, drained (1 Package)|
|Cooked cubed white chicken meat||2 Cup (32 tbs) (Without Skin)|
|Canned mushroom stems and pieces||8 Ounce, drained, rinsed (1 Can)|
|Non fat parmesan cheese||1⁄4 Cup (4 tbs) (Alpine Lace Or Weight Watchers)|
|Grated non fat mozzarella cheese||1 Cup (16 tbs)|
Heat oven to 350°F.
Blend liquid Butter Buds, flour, and seasonings over low heat in a saucepan.
Stir and cook until bubbly.
Remove from heat.
Stir in broth and skim milk.
Heat to boiling, stirring constantly.
Boil and stir one minute.
Stir in wine, spaghetti, chicken, and mushrooms.
Pour into a 9 1/2 x 11-inch casserole dish that has been sprayed with a non-fat cooking spray.
Sprinkle with both cheeses and bake uncovered 30 minutes or until bubbly.
To brown, place briefly under broiler.