Break spaghetti in half and cook according to directions; drain.
Cook chicken and cut into strips or shred.
Melt butter in a large, nonstick skillet over medium-high heat.
Add mushrooms and saute 4 minutes or until browned.
Sprinkle with flour and stir to combine.
Add broth and cream; cook, stirring often, until mixture comes to a boil.
Reduce heat and simmer 2 minutes, stirring constantly.
Stir in sherry through nutmeg.
Remove from heat and stir in chicken.
Combine chicken and spaghetti mixture; toss gently and spoon into a 9 x 13 baking dish.
Top with cheese.
Bake in oven at 425 for 20 minutes or until golden brown and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (254g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 181 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 9.7g||49 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 87.2mg||27 %|
|Sodium 388.8mg||13 %|
|Potassium 400.4mg||11 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.1g|
|Protein 24.7g||35 %|
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: 357
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!