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Melt butter or margarine in a large saucepan over medium heat. Add mushrooms and onion and saute 7 or 8 minutes or until liquid evaporates. Stir in flour. Gradually add broth, milk, and cream cheese while stirring. Bring sauce to a slow boil and cook about 5 minutes, making sure to stir constantly. Remove from heat and stir in 2 tbsp Parmesan cheese, sherry, salt, garlic powder, pepper, and pimientos. Stir spaghetti and chicken into sauce. Spoon contents into a deep, 3-quart casserole coated with cooking spray. Sprinkle with remaining 2 tbsp Parmesan cheese. Cover casserole, and bake at 350-F for 20 minutes. COntinue to bake uncovered for 10 minutes. Remove from oven and let stand for 5 minutes before serving.
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Serving Size: 1 Serving (1196g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1544 | ||
Calories from Fat: 748 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.1g | 111 % | |
Saturated Fat 26.1g | 131 % | |
Monounsaturated Fat 32.6g | ||
Polyunsanturated Fat 16.6g | ||
Cholesterol 447mg | 138 % | |
Sodium 620.7mg | 21 % | |
Potassium 1959.8mg | 52 % | |
Total Carbohydrate 75g | 22 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 66.7g | ||
Protein 117.8g | 168 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1544
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