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In a skillet sauté chicken breasts until done. Chicken breasts can be marinated before cooking with Italian dressing for several hours or overnight. Set aside.
In a large saucepan melt margarine, add onions and sauté a couple of minutes. Stir in flour and salt until smooth, add soup base flavoring and milk, stir and cook until thickened. Add cream cheese and Parmesan cheese, stir until melted and smooth. Add mushrooms.
In another large saucepan cook spaghetti until done, drain.
In a 9 x 13 x 2 inch baking dish, spray with nonstick cooking spray. Pour spaghetti in, layer over the cooked chicken. Pour cream sauce over all. Cover and bake at 350 F about 30 minutes or until hot and bubbly.
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|Serving Size: 1 Serving (232g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 199 (52%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 44.6mg||14 %|
|Sodium 255.1mg||9 %|
|Potassium 384.9mg||10 %|
|Total Carbohydrate 36g||11 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 34.6g|
|Protein 10.9g||16 %|
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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: 383
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