Chicken Tetrazzini With Almonds

From Cooking Light, posted for safekeeping.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  tablespoon butter or 1  tablespoon margarine
• 2  cups mushrooms, presliced
• 1⁄4 cup shallot
• 1⁄3 cup all-purpose flour
• 2  cups 2% low-fat milk
• 2  cups  reduced-sodium fat-free chicken broth
• 1⁄3 cup sherry wine
• 2  cups chicken, chopped and cooked (about 1/2 lb)
• 1⁄2 cup parmesan cheese, grated
• 4  cups  cooked spaghetti (about 8 ounces uncooked pasta)
• 1⁄2 cup  slivered almonds, toasted
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄8 teaspoon ground nutmeg
•  cooking spray
• 2  tablespoons parmesan cheese, grated

Directions

1. Preheat oven to 350°F.
2. Melt butter in a saucepan over medium heat. Add mushrooms and shallots; saute 5 minutes. Stir in flour. Gradually add milk, broth, and sherry; stir with a whisk until blended. Bring to a boil; reduce heat. Simmer 8 minutes; stir contanstantly. Stir in chicken and 1/2 cup cheese; cook 1 minute. Remove from heat; add pasta, nuts, salt, pepper, and nutmeg. Spoon into 3-quart casserole coated with cooking spray; top with tablespoons cheese. Bake at 350F for 40 minutes. Let stand 5 minutes.