Serves 8.

From "7-Day Menu Planner for Dummies," by Susan Nicholson.

• 8 oz. spaghetti noodles

• 1 (8-oz.) pkg. fresh mushrooms, sliced

• 1/2 c. sliced green onions

• 1 tbsp. butter or margarine

• 1/4 c. flour

• 1/8 tsp. pepper

• 1/8 tsp. nutmeg

• 11/4 c. fat-free chicken broth

• 11/4 c. half-and-half

• 2 c. chopped cooked chicken breast

• 2 tbsp. dry sherry, if desired

• 1/4 c. freshly grated Parmesan cheese, divided

• 1/4 c. toasted, sliced almonds


Heat oven to 350 degrees. Cook spaghetti according to package directions; drain.

Meanwhile, in a large saucepan, cook mushrooms and green onions in hot butter for 5 minutes or until tender. Stir in flour, pepper and nutmeg. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly.

Stir in chicken, sherry, and half the Parmesan cheese. Add cooked spaghetti; stir gently to coat.

Transfer mixture to a 9- by 13-inch baking dish coated with cooking spray. Sprinkle with remaining cheese and almonds.

Bake, uncovered, 15 to 20 minutes or until heated through.