1 (16 oz.) bag frozen combination cauliflower and broccoli
8 oz. uncooked spaghetti, broken in thirds
8 oz. cooked cubed chicken
2 tbsp. reduced-calorie butter
3 tbsp. flour
2 c. nonfat milk
1/2 c. grated Parmesan cheese
1 can sliced, drained mushrooms
2 tbsp. grated Parmesan cheese

Steam vegetables until fork tender. Drain. Cook spaghetti until tender; drain.

In medium saucepan melt butter. Stir in flour until smooth and bubbly. Add milk and stir constantly until mixture boils and thickens. Stir in 1/2 cup Parmesan cheese.

Put cooked spaghetti in greased 9x13 inch pan. Top with cooked vegetables, mushrooms and chicken. Pour milk mixture over top and sprinkle with 2 tablespoons Parmesan cheese. Bake at 400 degrees for 15-20 minutes or until bubbly. 8 servings. Calories 220; fat 10g.