Harvest Casserole

• 1 pkg. (8 oz.) KRAFT Spaghetti Classics Tangy Italian Spaghetti Dinner
• 1/2 cup chopped green pepper
• 2 Tbsp. butter or margarine
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 1/2 cup water
• 1-1/2 cups chopped cooked chicken
• 6 oz. VELVEETA, cut up

1. Preheat oven to 350F.
2. Cook Spaghetti as directed on pkg.
3. Meanwhile, cook and stir green pepper in butter in large saucepan on medium heat until tender.
4. Add tomatoes with their liquid, the water, Herb Spice Mix and Grated Parmesan Cheese; mix well.
5. Stir in chicken and VELVEETA.
6. Drain spaghetti.
7. Add to the chicken mixture; mix well.
8. Spoon into 2-qt.
9. casserole dish.
10. Bake 25 min.
11. or until heated through.

italian spaghetti dinner, green pepper, butter, tomatoes, water, chicken, velveeta

Taken from www.kraftrecipes.com/recipes/-17256.aspx (may not work)