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Ingredientes
- 3 lb Chicken
- 8 ounce Thin spaghetti
- 4 Tbsp. Butter
- 4 Tbsp. Flour
- 1 c. Cream
- 1 c. Chicken broth
- 1 c. Mayonaise
- 1 c. Lowfat sour cream
- 1 c. Parmesan cheese
- 1/8 c. Lemon juice
- 1/3 c. White wine
- 1/2 tsp Garlic pwdr
- 1/2 tsp Cayenne
- 1 tsp Dry mustard
- 1 tsp Salt
- 8 ounce Fresh mushrooms
- 4 Tbsp. Butter
Direcciones
- Boil chicken and bone. Break spaghetti into thirds and boil in chicken stock. Make basic white sauce-Heat butter; add in flour and cook till bubbly. Add in cream and chicken broth, stirring and cooking till thickened.
- Add in mayonnaise, lowfat sour cream, Parmesan, lemon juice, wine and seasonings.
- Saute/fry mushrooms in butter. Add in mushrooms chicken and spaghetti to sauce.
- Put in flat 3 qt casserole. Sprinkle paprika and additional Parmesan on top. Bake at 350 for 30 to 40 min. May be made ahead of time and frzn. Bring to room temp before baking if frzn.
- NOTES : Linda says: "This is great to feed a bunch of people. I also take it when I am taking a casserole to someone who is ill. " Linda also says which to lower the calories she sometimes uses evaporated lowfat milk instead of cream and uses light lowfat sour cream.
- This recipe is from Lagniappe, a littlesomething extra; tested recipes and menus from the Junior League of Beaumont, Texas.
- Gadelle McMahon Todd.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 8 servings | |
| Calories 862 | |
| Calories from Fat 601 | 70% |
| Total Fat 67.86g | 85% |
| Saturated Fat 24.69g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 882mg | 37% |
| Potassium 517mg | 15% |
| Total Carbs 28.52g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 2.71g | 2% |
| Protein 33.18g | 53% |
