Heat oven to 350.
Cook spaghetti as directed, omitting salt and adding spinach to the boiling water for the last mintue.
Cook and stir onions in butter in large skillet 5 minutes. Stir in mushrooms, cook and stir 4 minutes or until mushrooms release their liquid. Add flour; cook and stir 1 minute; add broth, cook and stir 4 minutes until thickened.
Drain spaghetti; return to saucepan. Add mushroom mixture, chicken, cooking creme and 3 tbsp. parmesan; mix well. Pour into 13x9 baking dish sprayed with cooking spray. Cover.
Bake 25 minutes. Top with mozzarella and remaining parmesan, bake uncovered another 8-10 minutes until hot and bubbly and mozzarella is melted.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (489g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 534 (58%)|
|Amt Per Serving||% DV|
|Total Fat 59.3g||79 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 23.3g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 287.7mg||89 %|
|Sodium 392.2mg||14 %|
|Potassium 1009.2mg||27 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 18.3g|
|Protein 74.8g||107 %|
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: 928
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