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Categories:Viewed: 25 - Published at: 9 months ago
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 King Sooper's 1 lb For $0.99 thru 02/09
- 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
Method
- Heat oven to 350F.
- 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.
