Chicken Tetrazzini

• 16 oz spaghetti, cooked & drained
• 1 Tbsp butter
• 1 1/2 Tbsp lemon juice
• 8 oz sliced mushrooms
• 2 Cups chicken, cooked & diced
• 3 Tbsp butter
• 3 Tbsp flour
• 1/2 tsp paprika
• 1/8 tsp nutmeg
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 2 1/2 cups chicken broth
• 1 Cup skim milk
• 3/4 Cup Parmesan cheese
• Sprinkle of Paprika
  

Sauté the mushrooms and butter with lemon juice; toss them lightly with the cooked spaghetti and chicken and place in 9x13 casserole. Set aside. Melt the butter and stir in the flour and spices. Add broth and stir until the sauce thickens, then add milk. Pour the sauce over the noodles. Sprinkle with parmesan and paprika and bake at 400° for 25 minutes, or until browned and bubbly.