Chicken Tetrazzini Florentine

Ingredients

• 6 oz baby spinach leaves 
• 3 Tbsp butter 
• 8 oz philadelphia cream cheese spread 
• 1.5 cups chicken broth fat-free reduced-sodium
• 3 Tbsp flour 
• 0.5 lb mushrooms fresh sliced
• 0.5 tsp garlic powder 
• 1 tsp penzey's southwest seasoning dried italian
• 2 Tbsp milk 
• 1  onion chopped
• 6 Tbsp parmesan cheese divided grated kraft
• 2 cups meat from a rotisserie chicken shredded cooked
• 1.5 cups mozzarella cheese shredded with a touch of philadelphia kraft
• 0.5 lb pasta like spaghetti uncooked

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
3. Meanwhile, melt butter in large skillet on medium heat.
4. Add onions; cook and stir 5 min. Stir in mushrooms; cook and stir 4 min. or until mushroom liquid is cooked off.
5. Add flour; cook and stir 1 min. Stir in broth; cook 4 min. or until thickened, stirring constantly.
6. Mix cream cheese spread, milk and seasonings until blended.
7. Drain spaghetti mixture; return to pan.
8. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. Parmesan; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
9. 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.