Directions:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute onion and celery in butter until tender. Stir in the broth, cream and cream cheese. Cook and stir just until cheese is melted. Remove from the heat.
- Stir in the chicken, mushrooms, pimientos, salt and pepper. Drain spaghetti; add to chicken mixture and toss to coat. Transfer to a greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 350° for 20 minutes. Sprinkle with almonds, Parmesan cheese and chips. Bake 10-15 minutes longer or until heated through and topping is golden brown. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 768.08 Kcal (3216 kJ) | ||
| Calories from fat | 402.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.71g | 69% | |
|---|---|---|---|
| Cholesterol | 91.22mg | 30% | |
| Sodium | 853.61mg | 36% | |
| Potassium | 780.45mg | 17% | |
| Total Carbs | 67.23g | 22% | |
| Sugars | 4.06g | 16% | |
| Dietary Fiber | 4.27g | 17% | |
| Protein | 27.66g | 55% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.2mg | 18% | |
| Calcium | 193mg | 19% | |
| Amount Per 100 g | |||
| Calories | 275.39 Kcal (1153 kJ) | ||
| Calories from fat | 144.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.03g | 69% | |
|---|---|---|---|
| Cholesterol | 32.71mg | 30% | |
| Sodium | 306.06mg | 36% | |
| Potassium | 279.83mg | 17% | |
| Total Carbs | 24.11g | 22% | |
| Sugars | 1.46g | 16% | |
| Dietary Fiber | 1.53g | 17% | |
| Protein | 9.92g | 55% | |
| Vitamin C | 2mg | 9% | |
| Iron | 1.1mg | 18% | |
| Calcium | 69.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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