Spaghetti Pie

A little different from the traditional spaghetti pie...it has Velveeta! Haven't tried this yet, but it looks pretty good for a fast weeknight meal. I'm sure the light Velveeta would work too. Honestly, I am not that crazy about the pre-packaged chicken breast strips, so I will probably sub 6 oz of cooked chicken breast. From Kraft Food & Family Magazine, Winter 08.

• Ready In: 30 mins
• Serves: 4
• Yields: 8 cups

Ingredients

• 3  cups  cooked spaghetti
• 1⁄4 lb Velveeta cheese, cut into 1/2 inch cubes
• 1 (14 ounce) jar  spaghetti sauce
• 1 (6 ounce) package chicken breasts, strips Italian style (Oscar Meyer)
• 2  tablespoons parmesan cheese

Directions

1. Heat oven to 400.
2. Place spaghetti, Velveeta, chicken and sauce in resealable plastic bag, seal. Shake and press until combined. Press mixture into 9 inch pie plate sprayed with cooking spray.
3. Sprinkle with parmesan.
4. Bake 15 to 20 minutes or until heated through. Let stand 5 minutes before serving.