Lowfat Turkey/chicken Tetrazzini

Ingredients

28 gr butter
32 gr flour
1 gr salt
1 gr pepper
240 ml chicken broth
1 bouillon cube
240 ml water
240 ml milk
30 ml sherry
75 gr spaghetti
280 gr chicken
32 gr mushrooms
40 gr parmesan cheese

Instructions

Preheat 350 degree oven. In large saucepan over low heat, melt butter. Blend in flour and seasonings. Cook, stirring constantly until smooth and bubbly. Remove from heat. Stir in broth and evaporated milk. Heat to boil, stirring constantly. Boil and stir for one minute. Stir in wine, cooked chicken/turkey, drained mushrooms.

Pour all into a 2 litre casserole. Sprinkle top with cheese. Bake uncovered, for 30 minutes or until bubbly. Can brown by placing briefly under broiler.