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Chicken Tetrazzini Florentine

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Chicken Tetrazzini Florentine recipe
photo by:
kraft
A complicated name for an easy way to get a hot, bubbly, cheesy pasta bake with savory chicken and veggies on the table.
time
prep:
25 min
total:
1 hr
servings
total:
6 servings
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What You Need

1/2
lb. spaghetti, broken into thirds
1
pkg. (6 oz.) baby spinach leaves
1
 onion, chopped
3
Tbsp. butter
1
pkg. (8 oz.) sliced fresh mushrooms
3
Tbsp. flour
1-1/2
cups fat-free reduced-sodium chicken broth
2
cups shredded cooked chicken
1
tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme
6
Tbsp. KRAFT Grated Parmesan Cheese, divided
1-1/2
cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Make It

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, cook and stir onions in butter in large skillet 5 min. Stir in mushrooms; cook and stir 4 min. or until mushrooms release their liquid. Add flour; cook and stir 1 min. Add broth; cook and stir 4 min. or until thickened.

DRAIN spaghetti mixture; return to pan. Add mushroom mixture, chicken, cooking creme and 3 Tbsp. Parmesan; mix well. Pour 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.

Kraft Kitchens Tips

Serving Suggestion
Serve with mixed green salad.
Family Fun
Take a walk with your friends or family after enjoying this meal together.
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