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Chicken Tetrazzini Florentine Recipe

Chicken Tetrazzini Florentine
Source: Kraft Canada

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Ingredients

  • 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
  • 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
PREP TIME
25m
COOK TIME
35m
TOTAL TIME
1h
YIELD
Makes 6 servings, 1-1/3 cups (325 mL) each.

Instructions

  • Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
  • Meanwhile, heat oil in nonstick skillet on medium heat.
  • Add mushrooms and onions; cook and stir 4 min. or until mushrooms release their liquid.
  • Add milk and cream cheese product; cook 3 to 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
  • Drain spaghetti mixture in colander; rinse with cold water.
  • Drain well.
  • Return to saucepan.
  • Add chicken, mushroom sauce and 2 Tbsp.
  • Parmesan; mix well.
  • Pour into 13x9-inch baking dish sprayed with cooking spray; cover.
  • 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.
  • Let stand 10 min. before serving.

Dinner

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A recipe from Kraft Canada

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