Chicken Tetrazzini Florentine

from Kraft
serves 6

Ingredients:
1/2 lb spaghetti, broken into thirds
1 pkg (6 oz) baby spinach leaves
1 onion, chopped
3 T butter
1 pkg (8 oz) fresh, sliced mushrooms
3 T flour
1 1/2 c chicken broth
2 c shredded cooked chicken
1 tub (10 oz) Philadelphia Italian cheese and herb cooking creme
6 T grated Parmesan cheese
1 1/2 c shredded mozzarella cheese

Directions:
1. Heat oven to 350F.
2. Cook spaghetti in large saucepan as directed on package, omitting salt and adding spinach to boiling water for last minute.
3. Cook & stir in butter in large skillet 5 min. Stir in mushrooms, cook and stir 4 mins or til mushrooms release liquid. Add flour; cook and stir 1 min. Add broth; cook and stir 4 mins or til thickened.
4. Drain spaghetti in colander. Add mushrooms mixture, chicken, cooking creme and 3 T Parmesan; mix well. Pour into 13x9 dish sprayed w/ cooking spray; cover.
5. Bake 25 min. Top w/ mozzarella and remaining Parmesan; bake, uncovered, 8-10 min or til spaghetti is hot & bubbly and mozzarella is melted.