Chicken & Spinach Manicotti

• 2 cups shredded cooked chicken
• 6 ounces Baby Spinach (finely chopped)
• 8 ounces KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
• 10 ounces Philadelphia Original Cooking Creme or 10 ounces Philadelphia Savory Garlic Cooking Creme
• 1/4 cup shredded parmesan cheese
• 2 -3 stalks green onions (finely chopped)
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon red pepper flakes
• 3 garlic cloves (omit if using the Low-Fat Garlic cooking creme)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces manicotti (14 noodles)
• 15 ounces classico low-fat alfredo sauce (also good with regular sauce)

1. Preheat oven to 400u0b0F.
2. Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti "per package directions" (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle - easier to stuff!). Drain and rinse pasta with cool water.
3. Spray 2 - 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
4. Coat manicotti with Alfredo sauce.
5. Garnish with additional Parmesan and red pepper flakes if desired.
6. Cover casseroles with foil and bake at 400 oF for 30 minutes.

chicken, three cheese, philadelphia original cooking creme, parmesan cheese, green onions, oregano, basil, red pepper, garlic, salt, pepper, noodles, lowfat alfredo sauce

Taken from www.food.com/recipe/chicken-spinach-manicotti-488260 (may not work)