Got leftover chicken or turkey? Add some creamy soup and spaghetti, top with a gratin of Cheddar and Parmesan and bake until delicious.
What You Need
Original recipe yields 8 servings
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of celery soup
1 can (6 oz.) sliced water chestnuts, drained
4 oz. spaghetti, cooked, drained
1 cup KRAFT Shredded Cheddar Cheese, divided
3/4 cup KRAFT Grated Parmesan Cheese, divided
1/2 cup milk
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Let's Make It
Heat oven to 350°F.
Mix chicken, soup, water chestnuts, spaghetti, 1/2 cup cheddar, 1/2 cup Parmesan and milk.
Spoon into 1-1/2-qt. casserole.
Bake 45 min. Top with remaining cheeses. Bake 5 min. or until cheese is melted.
For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT LIGHT DONE RIGHT! Reduced Fat Dressing.
Prepare using linguine or fettuccine.
Substitute chopped cooked turkey for the chicken.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* 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.