Ingredients
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1 (8 ounce) package spaghetti, broken into pieces
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¼ cup butter
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¼ cup all-purpose flour
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¾ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup chicken broth
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1 cup heavy cream
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2 tablespoons sherry
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1 (4.5 ounce) can sliced mushrooms, drained
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2 cups chopped cooked chicken
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½ cup grated Parmesan cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
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Meanwhile, in a large saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring, until smooth. Remove from heat, and gradually stir in chicken broth and cream.
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Return to heat, and bring to a low boil for 1 minute, stirring constantly. Add sherry, then stir in cooked spaghetti, mushrooms, and chicken. Pour mixture into the prepared baking dish, and top with Parmesan cheese.
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Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
Nutrition Facts (per serving)
730 | Calories |
43g | Fat |
53g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 730 | |
% Daily Value * | |
Total Fat 43g | 55% |
Saturated Fat 24g | 122% |
Cholesterol 173mg | 58% |
Sodium 919mg | 40% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 3g | 10% |
Total Sugars 2g | |
Protein 33g | 66% |
Vitamin C 0mg | 0% |
Calcium 180mg | 14% |
Iron 3mg | 18% |
Potassium 365mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.