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Categories:
baby spinach leaves butter onion mushrooms flour chicken broth Philadelphia cream cheese milk Italian seasoning garlic powder chicken Parmesan cheese Mozzarella cheese
Viewed: 48 - Published at: 8 years agoIngredients
- 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. 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
Method
- Heat oven to 350F.
- 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.
