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Boil chicken with onion, celery and carrot until tender. Reserve vegetables. Chop chicken (you should have 4 cups). Saute pepper in butter in large skillet. Mix in flour until smooth; add milk and cook until thick. Add cheese until melted. Cut off heat. Add pimiento, soup, mushrooms, chicken and reserved vegetables. Add soy sauce and season- ings, then spaghetti. Turn into 2-quart casserole. Top with grated cheese. Bake at 350 uncovered for 45 minutes. Let stand for 10 minutes before serving. MRS FLORA BELLE ANDERSON MARVELL, AR From the book
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|Serving Size: 1 Serving (1123g)|
|Recipe Makes: 8|
|Calories from Fat: 393 (27%)|
|Amt Per Serving||% DV|
|Total Fat 43.6g||58 %|
|Saturated Fat 22.7g||113 %|
|Monounsaturated Fat 11.1g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 631.6mg||194 %|
|Sodium 1006.2mg||35 %|
|Potassium 2631.8mg||69 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 17.5g|
|Protein 227.2g||325 %|
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Calories per serving: 1434
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