1 (16-ounce) can fat-free, less-sodium chicken broth, divided
4 cups sliced mushrooms
1/3 cup chopped onion
1 (10-ounce) package fresh spinach
1 (12-ounce) can evaporated fat-free milk, divided
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
1 tablespoon cornstarch
1 cup (4 ounces) shredded part-skim mozzarella cheese
4 cups hot cooked ziti (about 3 cups uncooked short tube-shaped pasta)
2 cups shredded cooked chicken breast (about 3/4 pound)
1 cup (4 ounces) shredded marbled cheddar and Monterey Jack cheese
How to Make It
Preheat oven to 350°.
Bring 1 cup broth to a boil in a large nonstick skillet. Add mushrooms, onion, and spinach; reduce heat, and simmer for 10 minutes.
Combine the remaining broth, 1 cup milk, garlic powder, and salt in a medium saucepan; bring to a simmer. Combine remaining milk and cornstarch in a small bowl. Add cornstarch mixture and mozzarella to broth mixture; cook 2 minutes or until thick.
Arrange pasta in bottom of a 3-quart casserole coated with cooking spray; top with spinach mixture and chicken. Spoon broth mixture over chicken, and sprinkle with cheddar. Bake at 350° for 30 minutes or until cheese melts and begins to brown.