Chicken-and-Ham Tetrazzini

Ingredients

• 2 tablespoons almonds sliced
• 10.8 ounce cream of mushroom soup undiluted reduced-fat reduced-sodium canned
• 0.3 cup cooking sherry dry
• 0.3 pound extra-lean ham finely chopped
• 0.3 cup flour all-purpose
• 2  garlic cloves minced
• 1 cup bell pepper green chopped
• 1.3 cups milk 1% low-fat
• 1 tablespoon butter reduced-calorie
• 1 cup pre mushrooms fresh
• 1 cup onion chopped
• 1 teaspoon paprika 
• 0.7 cup parmesan cheese divided grated
• 0.5 teaspoon pepper 
• 4 ounce pimento diced drained
• 0.5 teaspoon poultry seasoning 
• 3 ounces sharp cheddar cheese shredded divided reduced-fat
• 5 ounces skinned shredded
• 7 ounce pasta like spaghetti 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Cook spaghetti according to package directions, omitting salt and fat; drain well. Rinse under cold running water; drain well, and set aside.
2. Melt the margarine in a large nonstick skillet over medium-high heat.
3. Add mushrooms and next 3 ingredients, and saut 4 minutes or until tender. Stir in flour, poultry seasoning, and pepper; cook 30 seconds, stirring constantly. Gradually add milk, and cook 1 1/2 minutes or until thickened, stirring constantly.
4. Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts.
5. Add chicken, ham, 1/3 cup Parmesan cheese, and next 3 ingredients; stir well.
6. Combine the spaghetti and chicken mixture in a large bowl; stir well. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
7. Combine remaining 1/3 cup Parmesan cheese and paprika, and stir well.
8. Sprinkle Parmesan cheese mixture, remaining 1/2 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole.
9. Bake, uncovered, at 350 for 20 minutes or until bubbly.
10. Make-Ahead Tips: You can assemble the casserole up to 4 hours ahead of time, omitting the cheese-and-almond topping; cover and chill.
11. Add topping just before baking.