All Recipes

Chicken Tetrazzini Florentine

Prep

15-30 mins

Total

1 HR

Servings

6 Servings

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

Step 1

Heat oven to 350°F.

Step 2

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

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.

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.

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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