Chicken Tetrazzine

Ingredients:
1    tbsp     margarine   
3    cup     mushrooms fresh, sliced
1/2    cup     onion     minced
1/2    cup     flour, all-purpose   
2 1/3    cup     chicken broth   
2    cup     milk, skim   
1/4    cup     cream cheese     light process
1/3    cup     parmesan, parmigiano-reggiano cheese, grated
1/4    cup     sherry   
1    tsp     garlic powder   
1/4    tsp     black pepper   
2    jars     pimiento diced, drained
7    package spaghetti (uncooked)
2 1/2    cup     chicken chopped, cooked bre
1    x     nonstick cooking spray   

Directions:

1. Melt margarine in large pan.
2. Add mushrooms and onion and sauté 6-7 minutes or until liquid evaporates.
3. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 minutes, stirring constantly.
4. Remove from heat and stir in 2 tablespoons of parmesan cheese and next 5 ingredients.
5. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces.
6. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture.
7. Spoon into a deep 3 quart casserole dish coated with cooking spray.
8. Sprinkle with remaining parmesan cheese.
9. Cover casserole and bake at 350 degrees F for 20 minutes.
10.Uncover and continue baking for 10 minutes more.
11.Let stand for 5 minutes before serving.