Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
1/2 Pound fresh mushrooms
2 lbs. meatless chicken	Cut into 1/2-inch pieces
3 Tablespoons dry white wine	(Optional)
3 Tablespoons vegetable oil
2 Tablespoon flour
2 Cups reduced sodium vegan chicken broth
1 (14 oz.) can nonfat evaporated milk	For vegan: use ½ cup vegan sour cream and ½ cup soy milk
1 Pound spaghetti	For vegan: use vegan spaghetti
1/2 c. Parmesan cheese, grated	For vegan: use vegan Parmesan cheese

Directions: 

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Prepare spaghetti according to directions on the package.
2	Melt oil 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.