1 tbsp. butter
3 c. sliced fresh mushrooms
1/3 c. minced onion
1/2 c. all-purpose flour
2 1/3 c. canned chicken broth
2 c. skim milk
1/4 c. cream cheese
1/4 c. grated Parmesan cheese, divided
1/4 c. sherry
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
1 (7 oz.) pkg. spaghetti (uncooked)
2 c. chopped cooked chicken breasts (about 3/4 lb.)
vegetable cooking spray

Melt butter in a large saucepan over medium heat. Add mushrooms and onion and sauté 7 minutes or until liquid evaporates. Stir in all-purpose 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 2 tablespoons Parmesan cheese and next 4 ingredients. Set aside. Break spaghetti into 4-inch pieces. Cook according to package directions, omitting salt and fat. Drain well. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with remaining 2 tablespoons Parmesan cheese. Cover casserole and bake at 350°F for 20 minutes.

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