1 tablespoon margarine
3 cups sliced fresh mushrooms
1/3 cup minced onion
1/2 cup all-purpose flour
2 1/3 cups canned no-salt-added chicken broth
2 cups skim milk
1/4 cup light cream cheese
1/4 cup grated Parmesan cheese, divided
1/4 cup dry sherry
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 small jar diced pimiento, drained
1 pound spaghetti
2 cups chicken breasts, chopped cooked
vegetable cooking spray

Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and saute 7 minutes or until liquid evaporates Stir in flour Gradually add broth, milk, and cream cheese product; bring to a boil, and cook 5 minutes stirring constantly. Remove from heat; stir in 2 tablespoons Parmesan cheese and next 5 ingredients. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with reaming 2 tablespoons Parmesan cheese. Cover casserole, and bake at 350

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