Looking for a way to use up that leftover spaghetti pasta? Here’s a trick - combine it with VELVEETA, cooked chicken, pasta sauce, and Parmesan and bake it in the oven. This chicken and pasta casserole is a great way to use up on-hand ingredients!
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups leftover cooked spaghetti
110 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
2 cups chopped cooked chicken breasts
1-1/2 cups Classico di Napoli Tomato & Basil Pasta Sauce
2 Tbsp. Kraft 100% Parmesan Grated Cheese
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How do I make it ?
Heat oven to 400ºF.
Place spaghetti, Velveeta, chicken and sauce in resealable plastic bag; seal bag. Shake bag and press with hands until spaghetti is evenly coated with remaining ingredients; press into 9-inch pie plate sprayed with cooking spray.
Sprinkle with Parmesan.
Bake 15 to 20 min. or until heated through. Let stand 5 min. before serving.
Kraft Kitchen Tips!
Prepare using multi-grain or whole wheat spaghetti.
Substitute 8-inch square baking dish for the pie plate.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4.5 g
Cholesterol 75 mg
Sodium 1000 mg
Carbohydrate 43 g
Fibre 2 g
Sugars 11 g
Protein 36 g
4 servings, 1/4 recipe (232 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.