Chicken Tetrazzini Florentine

• 330 g spaghetti, broken into thirds
• 1 pkg. (225 g) baby spinach leaves
• 1 Tbsp. oil
• 1 pkg. (225 g) sliced fresh mushrooms
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups milk
• 1 cup Philadelphia Herb & Garlic Light Cream Cheese Product
• 4 cups shredded rotisserie chicken
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese, divided
• 1-1/2 cups Cracker Barrel Shredded Part Skim Mozzarella Cheese

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, heat oil in nonstick skillet on medium heat.
4. Add mushrooms and onions; cook and stir 4 min.
5. or until mushrooms release their liquid.
6. Add milk and cream cheese product; cook 3 to 5 min.
7. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
8. Drain spaghetti mixture in colander; rinse with cold water.
9. Drain well.
10. Return to saucepan.
11. Add chicken, mushroom sauce and 2 Tbsp.
12. Parmesan; mix well.
13. Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
14. Bake 25 min.
15. Top with mozzarella and remaining Parmesan; bake, uncovered, 8 to 10 min.
16. or until spaghetti mixture is hot and bubbly and mozzarella is melted.
17. Let stand 10 min.
18. before serving.

baby spinach leaves, oil, mushrooms, onion, milk, philadelphia, shredded rotisserie chicken, barrel

Taken from www.kraftrecipes.com/recipes/chicken-tetrazzini-florentine-131530.aspx (may not work)