- Average
- Average budget
Ingredients
- 1/2 lb spaghetti
- 1 pkg baby spinach leaves
- 3 tbsp butter
- 1 onion chopped
- 1/2 lb sliced mushrooms
- 3 tbsp flour
- 1-1/2 cup chicken broth
- 1 8 oz tub cream cheese spread
- 2 tbsp milk
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 cups shredded cooked chicken
- 6 tbsp grated parmesan cheese
- 1-1/2 cups shredded mozzarella cheese
Preparation
Step 1
Heat oven to 350°F.
Step 2
Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
Step 3
Meanwhile, melt butter in large skillet on medium heat. Add onions; cook and stir 5 min. Stir in mushrooms; cook and stir 4 min. or until mushroom liquid is cooked off. Add flour; cook and stir 1 min. Stir in broth; cook 4 min. or until thickened, stirring constantly.
Step 4
Mix cream cheese spread, milk and seasonings until blended. Drain spaghetti mixture; return to pan. Add cream cheese mixture, mushroom mixture, chicken and 3 Tbsp. Parmesan; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
Step 5
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.