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Ingredientes
- 1 c. cooked, diced chicken
- 1 can (10-1/2-ounces) cream of mushroom soup, undiluted
- 1/2 c. cooked spaghetti (1/4 c. uncooked yields 1/2 c. cooked)
- 2 Tbsp. dry sherry
- 1/3 c. grated Parmesan cheese
Direcciones
- Salt and grnd pepper to taste (you may not want any since the soup is fairly salty)
- Preheat oven to 375F. In a baking dish combine all ingredients and bake for about 30 min till warm and lightly browned.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 2 servings | |
| Calories 488 | |
| Calories from Fat 159 | 33% |
| Total Fat 17.78g | 22% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 316mg | 13% |
| Potassium 318mg | 9% |
| Total Carbs 46.86g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.88g | 2% |
| Protein 29.11g | 47% |
