This chicken and pasta casserole gets its creamy from milk and cream cheese—and plenty of color from crisp-tender celery, red onions and red peppers.
What You Need
Original recipe yields 6 servings
3/4 cup each chopped celery, red onions and red peppers
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
2 cups milk
1/4 tsp. garlic salt
4 cups cooked rotini pasta
3 cups chopped cooked chicken breast s
1/2 cup KRAFT Grated Parmesan Cheese, divided
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Let's Make It
Heat oven to 350ºF.
Cook and stir vegetables in large nonstick skillet sprayed with cooking spray on medium heat 3 min. or until crisp-tender. Add cream cheese, milk and garlic salt; cook on low heat 3 to 5 min. or until cream cheese is melted, stirring frequently.
Add pasta, chicken and 1/4 cup Parmesan; spoon into 2-1/2-qt. baking dish.
Bake 20 to 25 min. or until heated through. Sprinkle with remaining Parmesan.
Serve with a mixed green salad tossed with your favorite KRAFT Dressing.
Prepare using PHILADELPHIA Neufchatel Cheese; skim milk and whole wheat rotini pasta.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.