CHICKEN TETRAZZINI FLORENTINE

Chicken Tetrazzini Florentine image

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

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings, 1-1/3 cups each

Number Of Ingredients 14

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. KRAFT Grated Parmesan Cheese, divided
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Steps:

Heat oven to 350°F.
Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
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.
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.
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.

Nutrition Facts : Calories 540, Fat 27 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 105 mg, Sodium 690 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 3 g, Protein 34 g