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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