Melt margerine in large pan. Add mushrooms and onion and saute?6-7 mins or until liquid evaporates. Stir in flour. Gradually add chicken broth, skim milk and light process cream cheese. Bring to a boil for 5 minutes. stirring constantly. Remove from heat and stir in 2 TBS Parmesan cheese and next 5 ingredients. Set aside. Cook spaghetti according to package directions after breaking into 4 inch pieces. Omit salt and oil from pot. Stir spaghetti and chicken into mushroom mixture. Spoon into a deep 3 quart casserole coated with cooking spray. Sprinkle with remaining Parmesan cheese. Cover casserole and bake at 350* for 20 minutes. Uncover and continue baking for 10 mins more. Let stand 5 minutes. before serving. Enjoy Per serving: 319 Calories (kcal); 17g Total Fat; (49% calories from fat); 22g Protein; 17g Carbohydrate; 80mg Cholesterol; 503mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 23 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 3.3mg||1 %|
|Sodium 447.6mg||15 %|
|Potassium 328.5mg||9 %|
|Total Carbohydrate 19.2g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 18.8g|
|Protein 7.5g||11 %|
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Calories per serving: 141
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