Chicken Tetrazzini with Almonds

Ingredients

• 1 tablespoon butter or stick margarine
• 2 cups presliced mushrooms
• 1/4 cup chopped shallots
• 1/3 cup all-purpose flour
• 2 cups 2% reduced-fat milk
• 2 cups fat-free, less-sodium chicken broth
• 1/3 cup sherry
• 2 cups chopped cooked chicken breast (about 1/2 pound)
• 1/2 cup grated Parmesan cheese
• 4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
• 1/2 cup slivered almonds, toasted
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground nutmeg
• Cooking spray
• 2 tablespoons grated Parmesan cheese

Preparation

1. Preheat oven to 350°.
2. Melt butter in a saucepan over medium heat. Add mushrooms and shallots; sauté 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir constantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into a 3-quart casserole coated with cooking spray; top with 2 tablespoons cheese. Bake at 350° for 40 minutes. Let stand 5 minutes.