Chicken tetrazini

2 chicken breasts cooked and chopped
1 small onion chopped
2 tsp garlic minced
1 can chicken broth
1 can non-fat evaporated skim milk
2 tsp salt
1 tsp pepper
8-12 oz cooked spaghetti--I use half of a 16 oz box.
1 can mushrooms, drained
3 Tbsp corn starch
1/4 cup grated parmesean cheese
1/4 cup bread crumbs
2 Tbsp butter

Chop onion and mince garlic. Melt butter in large sauce pan and saute onion and garlic. Mix corn starch and chicken broth in small bowl. Add to pan with onion and garlic. Cook over medium heat, stirring constantly until sauce thickens. Add evaporated milk, salt and pepper. Stir and cook 5 minutes over medium heat. Add chicken, mushrooms, and cooked spaghetti. Stir and cook 3-5 minutes. Pour into 13 X 9 pan. top with grated parmesean cheese and bread crumbs. Cook in preheated 350 degree oven for 35 minutes.
This works well with either turkey or chicken--it is great for Thanksgiving leftovers! You could easily decrease the calories and serve 8 people with this...my family just loves it so we serve only 6 with it due to the big portions they request! Any leftovers reheat easily and taste great.





Number of Servings: 6

Recipe submitted by SparkPeople user PRINCESSNURSE.