Ingredients

The following ingredients have 6 Servings
  • 1/2 lb. spaghetti, uncooked, broken into thirds
  • 1 pkg. (6 oz.) baby spinach leaves
  • 3 Tbsp. butter
  • 1 onion, chopped
  • 1/2 lb. sliced fresh mushrooms
  • 3 Tbsp. flour
  • 1-1/2 cups fat-free reduced-sodium chicken broth
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 2 Tbsp. milk
  • 1 tsp. dried Italian seasoning
  • 1/2 tsp. garlic powder
  • 2 cups shredded cooked chicken
  • 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
  • 1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Instruction

  • 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, 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.
  • 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.
  • 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.