Turkey Tetrazzini

Ingredients

• 1 cup fat-free, less-sodium chicken broth
• 1 cup 1% low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Cooking spray
• 2 teaspoons light butter
• 1 (8-ounce) package presliced mushrooms
• 1/2 cup chopped celery
• 1 tablespoon dry sherry
• 2 1/2 cups hot cooked spaghetti (about 5 ounces uncooked)
• 2 cups cubed cooked turkey breast (about 1/2 pound)
• 3/4 cup (3 ounces) preshredded reduced-fat sharp Cheddar cheese

Preparation

1. Preheat oven to 450°.
2. Combine broth and next 4 ingredients in a bowl, stirring well.
3. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms and celery; sauté 5 minutes. Add broth mixture and sherry; cook 2 minutes or until thick, stirring constantly. Add cooked spaghetti and turkey. Cook until thoroughly heated. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with cheese.
4. Bake at 450° for 10 minutes or until cheese melts.