Shelly's Recipe

MADE OVER CHICKEN TETRAZZINI

Category: Casseroles - Seafood

1/2 lb (8 oz) spaghetti, uncooked
1 lb boneless skinless chicken breasts, cubed
1 medium red pepper, chopped
2 cups sliced fresh mushrooms
4 oz pkg cream cheese, cubed
1/4 cup flour
1 (14 oz) can chicken broth
3 tbsp grated parmesan cheese, divided
1/2 cup mozzarella cheese

Preheat oven to 350. Cook pasta as directed on pkg.

Meanwhile, spray large nonstick skillet with cooking spray. Add chicken, peppers and mushrooms; cook and stir 5 minutes or until chicken is no longer pink. Remove from skillet; set aside.

Place cream cheese, 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 parmesan cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil. Bake 25 minutes Top with mozzarella and remaining 1 tbsp Parmesan cheese; continue baking, uncovered, 2 minutes or until mozzarella cheese is melted. Serves 6