Chicken-and-Mushroom Florentine

Ingredients

• 0.8 pound chicken breast shredded cooked
• 4 cups ziti hot tube-shaped cooked uncooked ( 3 cups short pasta)
• 1 tablespoon cornstarch 
• 12 ounce evaporated milk fat-free divided canned
• 16 ounce less-sodium chicken broth fat-free divided canned
• 1 teaspoon garlic powder 
• 4 ounces marbled cheddar and monterey jack cheese shredded
• 4 cups mushrooms sliced
• 0.3 cup onion chopped
• 4 ounces part-skim mozzarella cheese shredded
• 0.5 teaspoon lawry's seasoned salt 
• 10 ounce pkt spinach fresh

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 35
2. Bring 1 cup broth to a boil in a large nonstick skillet.
3. Add mushrooms, onion, and spinach; reduce heat, and simmer for 10 minutes.
4. Combine the remaining broth, 1 cup milk, garlic powder, and salt in a medium saucepan; bring to a simmer.
5. Combine remaining milk and cornstarch in a small bowl.
6. Add cornstarch mixture and mozzarella to broth mixture; cook 2 minutes or until thick.
7. Arrange pasta in bottom of a 3-quart casserole coated with cooking spray; top with spinach mixture and chicken. Spoon broth mixture over chicken, and sprinkle with cheddar.
8. Bake at 350 for 30 minutes or until cheese melts and begins to brown.