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Chicken Tetrazzini Florentine Recipe

   
 

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     Chicken Tetrazzini Florentine

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/2 lb spaghetti, broken into thirds
1 pkg (6 oz) baby spinach leaves
1 onion, chopped
3 tbsp butter
1 pkg (8 oz) sliced fresh mushrooms
3 tbsp flour
1 1/2 cups fat-free reduced-sodium chicken broth
2 cups shredded cooked chicken
1 tub (10 oz) philadelphia italian cheese and herb cooking creme
 
6 tbsp grated parmesan cheese
1 1/2 cups mozzarella cheese

Instructions
Heat oven to 350 F. Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
Meanwhile, cook and stir onions in butter in large skillet 5 min. Stir in mushrooms; release their liquid. Add flour; cook and stir 1 min. Add broth; cook and stir 4 min or until thickened.
Drain spaghetti mixture in colander; return to saucepan. Add mushroom mixture, chicken, cooking creme and 3 tbsp parmesan; mix well. Pour into 13 x 9 inch baking dish sprayed with cooking spray; cover.
Bake 25 min. Top with mozzarella and remaining parmesan; bake, uncovered, 8 - 10 min or until spaghetti mixture is hot and bubbly and mozaarella is melted.
Serving Suggestions
6


Originally Submitted
2/17/2013





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