1 1/2 c. cooked chicken, cubed
1 1/2 c. mushrooms, sliced
1/4 c. onion, chopped
2 tbsp. flour
1 1/2 c. skim milk
1 tbsp. dry sherry, optional
1 tbsp. corn oil butter
1/4 tsp. salt, or salt substitute to taste
1/4 tsp. pepper
1/8 tsp. ground nutmeg
2 tbsp. chopped pimiento
3 tbsp. Parmesan cheese, grated
2 c. cooked spaghetti, about 4 oz.

Preheat oven to 350 degrees and spray a 1 quart casserole with vegetable oil cooking spray. Cook spaghetti according to package directions and drain well. Heat butter in a saucepan; add mushrooms and onions and cook about 4 minutes over medium heat, stirring occasionally. Add flour and cook about 1 minute, stirring constantly. Gradually add the milk, salt, pepper, nutmeg and sherry, if used. Cook until thickened, about 5 minutes, stirring well. Remove from heat and pour into prepared casserole. Add the spaghetti, the cooked chicken and pimiento and mix all ingredients well. Sprinkle the top with Parmesan cheese and bake about 25 minutes. Serves four.