Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 Pound fresh mushrooms
2 lbs. cooked chicken	Cut into 1/2-inch pieces
3 Tablespoons dry white wine	(Optional)
3 Tablespoons margarine
2 Tablespoon flour
2 Cups reduced sodium chicken broth
1 (14 oz.) can nonfat evaporated milk
1 Pound spaghetti	May use whole grain
1/2 c. Parmesan cheese	Grated

Directions: 

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Prepare spaghetti according to directions on the package.
2	Melt margarine in a saucepan. Add mushrooms and sauté
3	Add flour. Cook and stir until well coated.
4	Add chicken broth. Heat over low heat.
5	Slowly add evaporated milk. Add half the sauce to the chicken and half to spaghetti and mushrooms.
6	Place the spaghetti in a vegetable nonstick sprayed casserole dish.  Make a hole in the center.
7	Place the chicken in the hole with the spaghetti.
8	Sprinkle with parmesan cheese.  Bake in a 375-degree oven for about 40 minutes or until lightly browned and heated through.	Instant read thermometer should read 165.