All Recipes

Chicken Tetrazzini Florentine

Prep

15-30 mins

Total

1 HR

Servings

6 Servings

Chicken Tetrazzini Florentine: A complicated name for an easy way to get a hot, cheesy chicken and pasta bake on the table!

Ingredients

  • 1/2

    lb

    spaghetti, uncooked, broken into thirds

  • 1

    pkg

    (6 oz.) baby spinach leaves

  • 3

    tbsp

    butter

  • 1

    onion, chopped

  • 1/2

    lb

    sliced fresh mushrooms

  • 3

    tbsp

    flour

  • 1-1/2

    cups

    fat-free reduced-sodium chicken broth

  • 1

    tub

    (8 oz.) PHILADELPHIA Cream Cheese Spread

  • 2

    tbsp

    milk

  • 1

    tsp

    dried Italian seasoning

  • 1/2

    tsp

    garlic powder

  • 2

    cups

    shredded cooked chicken

  • 6

    tbsp

    Grated Parmesan Cheese, divided

  • 1-1/2

    cups

    Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Instructions

  1. Step 1

    Heat oven to 350°F.

  2. Step 2

    Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.

  3. Step 3

    Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook and stir 4 min. or until mushroom liquid is cooked off. Add flour; cook and stir 1 min. Stir in broth; cook 4 min. or until thickened, stirring constantly.

  4. Step 4

    Mix cream cheese spread, milk and seasonings until blended. Drain spaghetti mixture; return to pan. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. Parmesan; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.

  5. Step 5

    Bake 25 min. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min. or until spaghetti mixture is hot and bubbly and mozzarella is melted.

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