Made Over Chicken Tetrazzini

made over chicken tetrazzini
  • Cook Time
  • Prep Time
  • 6Servings


  • 1/2 pound (8 oz.) spaghetti, uncooked
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 medium red pepper, chopped
  • 2 cups sliced fresh mushrooms
  • 4 ounces (1/2 of 8-oz. pkg.) Philadelphia® Neufchatel Cheese, cubed
  • 1/4 cup flour
  • 1 14 ounce can fat-free reduced-sodium chicken broth
  • 3 tablespoons Kraft® Grated Parmesan Cheese, divided
  • 1/2 cup Kraft® 2% Milk Shredded Mozzarella Cheese


Preheat oven to 350 degrees F. Cook pasta as directed on package. Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 min. or until chicken is no longer pink. Remove from skillet; set aside.

Place Neufchatel, flour and broth in skillet. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min., stirring frequently.

Drain pasta; return to saucepan. Add Neufchatel cheese mixture, chicken mixture and 2 Tbsp. of the Parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 min. Top with mozzarella and remaining 1 Tbsp. Parmesan cheese; continue baking, uncovered, 2 min. or until mozzarella cheese is melted.