Chicken Tetrazzini

1/2 cup margarine
1/2 cup flour
3 tablespoons McCormick Salt Free All-Purpose
1/2 teaspoon McCormick Ground Black Pepper
1 teaspoon McCormick Onion Powder
1 quart chicken stock
1 quart milk, non-fat
1 1/2 pounds spaghetti
3 pounds chicken, cooked, cubed
8 ounces mushrooms, canned pieces
1/2 cup margarine, melted
1 1/2 cups bread crumbs, fine, dry
2 cups parmesan cheese, grated
2 tablespoons McCormick Salt Free All-Purpose

Melt margarine. Stir in flour, All-Purpose, pepper, and onion powder. Cook 1 minute over low heat. Gradually stir in stock and milk. Heat to a boil, stirring frequently.

Break spaghetti in thirds. Cook in unsalted boiling water.

In 12 x 20 x3-inch pan, combine cooked spaghetti, chicken, mushrooms, and sauce. Mix well.

Combine melted margarine, bread crumbs, and cheese. Sprinkle over chicken mixture.

Sprinkle with Salt Free All-Purpose. Bake in 350� F. oven 20 minutes.

YIELD: 25 servings, 8 ounces each