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
Sprinkle with Salt Free All-Purpose. Bake in 350° F. oven 20
YIELD: 25 servings, 8 ounces each