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Add a photoServings: 12
Ingredients
- 3/4 pound fresh mushrooms
- 2 tbsp. butter
- 1/4 c. white wine
- 1 teaspoon lemon juice
- 2 teaspoon parsley flakes
- 8 boneless (halves) chicken breasts (about 3-3 1/2 lbs.)
- 2 cans cream of mushroom soup
- 2 c. lowfat sour cream
- 12 ounce. spaghetti, cooked
- Salt and pepper
- 1/3 c. Parmesan cheese
Directions
- Cook chicken breasts in water with salt, pepper and poultry seasoning to taste. Cut into bite size pcs and set aside.
- Combine sliced mushrooms and butter in skillet and saute/fry till butter is absorbed. Add in wine and lemon juice, saute/fry 10 min longer.
- In large bowl, combine soup, lowfat sour cream, sauteed mushrooms and mix well. Add in cooled spaghetti, chicken and Parmesan cheese. Toss well and put into buttered 9 x 13 inch pan. Bake at 325 degrees for 30-40 min till warm and bubbly. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 131 | 47% |
| Total Fat 14.85g | 19% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 0.01g | |
| Cholesterol 35mg | 12% |
| Sodium 424mg | 18% |
| Potassium 274mg | 8% |
| Total Carbs 26.9g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.37g | 2% |
| Protein 9.68g | 15% |
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