Serves: 10
Total Calories: 304
1. Heat oven to 350°F. Cook spaghetti to desired doneness as directed on package. Drain cover to keep warm.
2. Meanwhile, melt margarine in Dutch oven or large saucepan over medium heat. Add mushrooms cook until tender, stirring occasionally.
3. Stir in flour cook 1 minute or until smooth and bubbly, stirring constantly. Gradually stir in chicken broth. Cook and stir over medium heat until slightly thickened and bubbly. Remove from heat.
4. Add half-and-half, sherry, 1 tablespoon parsley, salt, nutmeg and pepper mix well. Add chicken and cooked spaghetti toss to combine. Spoon into ungreased 13 3 9-inch (3-quart) baking dish. Sprinkle with cheese.
5. Bake at 350°F. for 30 to 35 minutes or until thoroughly heated. Just before serving, sprinkle with parsley.
Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 280 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 50 mg 17% * Sodium: 450 mg 19% * Total Carbohydrate: 20 g 7% * Dietary Fiber: 1 g 3% * Sugars: 2 g * Protein: 20 g * Vitamin A: 8% * Vitamin C: 2% * Calcium: 15% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 2 Lean Meat, 1 Fat or 1 1/2 Carbohydrate, 2 Lean Meat, 1 Fat
This Chicken Tetrazzini Casserole recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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