Cook spaghetti according to package directions; drain and set aside.
Saute mushrooms and onion in butter in large sauce pan until tender. Add four, salt, poultry sea sing and pepper; stir well.
Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly until thickened and bubbly. Add cream, stir until smooth. Stir in chicken.
Place 1/2 of spaghetti in greased, shallow 2 quart casserole. Spoon 1/2 of chicken mixture over spaghetti.
Repeat layers. Bake uncovered at 350 degrees for 20 minutes. Sprinkle w/ cheddar cheese and bake an additional 5 minutes.
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|Serving Size: 1 Serving (1865g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2016 (53%)|
|Amt Per Serving||% DV|
|Total Fat 224g||299 %|
|Saturated Fat 98.5g||493 %|
|Monounsaturated Fat 76.9g|
|Polyunsanturated Fat 30.3g|
|Cholesterol 889.7mg||274 %|
|Sodium 3587.1mg||124 %|
|Potassium 2732.6mg||72 %|
|Total Carbohydrate 212.4g||62 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 200.5g|
|Protein 219g||313 %|
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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: 3775
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