Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 can | Chicken Gravy * |
| 6 ounces | Spaghetti; cooked & drained |
| ½ cup | Light Cream |
| ¼ cup | Chopped Red Pepper |
| 2 tablespoons | Dry Sherry |
| ½ cup | Grated Parmesan Cheese |
| 1 tablespoon | Lemon Juice |
| 1½ cup | Cooked Chicken or Turkey ** |
| 8 ounces | Fresh Mushrooms; sliced |
Servings: 4
* 10-½ oz Franco-American ** Cubed In 3 qt microwave casserole, stir together chicken gravy, cream, sherry and lemon juice. Cover with lid; microwave on HIGH 2 mins or until hot. Stir in mushrooms, spaghetti, red pepper and ¼ cup of the Parmesan cheese. Stir in chicken. Cover; microwave on HIGH 7 mins or until heated through, stirring once during cooking. Top with remaining cheese. Microwave, uncovered, on HIGH 2 mins. Let stand, uncovered, 2 mins.