Chicken Florentine Casserole

• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 3/4 cup plus 2 Tbsp. milk, divided
• 1/2 tsp. Italian seasoning
• 1 tsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 clove garlic, minced
• 1 cup farfalle (bow-tie pasta), cooked
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 4 slices OSCAR MAYER Bacon, cooked, crumbled

1. Heat oven to 375 degrees F.
2. Mix cream cheese spread, 2 Tbsp.
3. milk and seasoning until blended.
4. Heat oil in large nonstick skillet on medium heat.
5. Add chicken and garlic; cook and stir 6 to 7 min.
6. or until chicken is done.
7. Stir in cream cheese mixture and all remaining ingredients except bacon.
8. Spoon into 1-1/2-qt.
9. casserole sprayed with cooking spray; cover.
10. Bake 10 min.
11. Top with bacon; bake, uncovered, 15 min.
12. or until casserole is heated through.

philadelphia cream cheese, milk, italian seasoning, oil, boneless skinless chicken breasts, clove garlic, farfalle, mozzarella cheese, bacon

Taken from www.kraftrecipes.com/recipes/chicken-florentine-casserole-122555.aspx (may not work)