Chicken Tetrazzini recipe

Ingredients:
2 cups of chicken breasts, chopped and cooked.
1 lb spaghetti.
1 small jar of diced pimiento, drained.
1 tablespoon of margarine.
3 cups of sliced fresh mushrooms.
1/3 cup of minced, onion.
1/2 cup of all-purpose flour.
2 1/3 cups of canned chicken broth.
2 cups of skimmed milk.
1/4 cup of light cream cheese.
1/4 cup of grated parmesan cheese, divided.
1/4 cup of dry sherry.
1/2 teaspoon of salt.
1/2 teaspoon of garlic powder.
1/4 teaspoon of pepper.
Vegetable cooking spray.

Procedures:
Melt margarine in a large saucepan over medium heat; add mushrooms and onion, and saute 7 minutes or until liquid evaporates. Stir in flour and 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 of parmesan cheese, sherry, salt, garlic power and pepper. Stir spaghetti and chicken into mushroom mixture. Spoon mixture into a deep 3-quart casserole coated with cooking spray. Sprinkle with remaining 2 tablespoons of parmesan cheese. Cover casserole, and bake at 350° F for about twenty minutes. Bake, uncovered, for ten minutes. Let stand about five minutes before serving.