1 tbsp. butter
8 oz. sliced fresh mushrooms
1/2 c. minced onion
1/2 c. flour
2 1/2 c. canned chicken broth
2 c. skim milk
3 oz. cream cheese
1/2 c. grated Parmesan cheese
1/4 c. sherry
1/2 tsp. garlic salt
1/4 tsp. garlic pepper
1 (2 oz.) jar diced pimiento, drained
1 (7 oz.) pkg. spaghetti (uncooked)
2 c. chopped cooked chicken breasts (about 3/4 lb. skinned and boned)

Melt butter in a large saucepan over medium heat; add mushrooms and onion and sauté 7 minutes or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and cream cheese; bring to a boil and cook 5 minutes, stirring constantly. Remove from heat; stir in 4 tablespoons Parmesan cheese and next 4 ingredients. Set aside.

Break spaghetti into 4-inch pieces. Cook according to package directions. Drain well. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole, coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350°F for 20 minutes.

Bake, uncovered, 10 minutes more. Let stand 5 minutes before serving.

Yield: 6 servings.