Cheesy Tomato Chicken or Turkey Spaghetti Casserole

READY IN: 45mins
Recipe by Kittencalrecipezazz

Cooked chicken or turkey may be used for this recipe.

Top Review by lallypopgirl

Yummy!! I made this using what I had in leftover chicken. I only substituted red pepper flakes and a little extra garlic and butter to original recipe. Made generous amount and perfect to divide into portions to take for lunch at work. Reheated well too. I always look for recipes that Kittencal submits; they're always good!! Thanks for sharing great recipe to use with holiday leftover turkey or chicken!!

Ingredients Nutrition


  1. Grease a 13 x 9-inch casserole dish.
  2. Cook the pasta in a large pot of boiling water until al dente; drain but do not rinse.
  3. Place the cooked pasta in a bowl then toss with 1-2 tablespoons oil to prevent sticking; set aside.
  4. Melt the butter in a large Dutch oven over medium heat; add in mushrooms with onion, bell pepper and celery; saute stirring for about 7 minutes or until veggies are tender, adding in the garlic and cayenne pepper (if using) the last few minutes of cooking.
  5. Add in chicken, Velveeta cheese, diced tomatoes and corn; reduce heat to low and stir until the cheese has melted and ingredients are well combined.
  6. Season with salt and black pepper.
  7. Add in the cooked pasta and toss to combine well.
  8. Transfer and spread into prepared casserole dish.
  9. In a small bowl combined the dry breadcrumbs with Parmesan cheese, then sprinkle over the top of the casserole.
  10. Drizzle melted butter on top.
  11. Bake uncovered at 350 degree F for about 20-22 minutes or until bubbly.

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