Leftover Spaghetti Pie

3 cups cooked spaghetti
1/4 lb Velveeta, cut into 1/2 inch cubes
6 oz. Chicken Breast strips
1 Jar Spaghetti Sauce
2 tbsp Kraft grated parmesan cheese

Heat oven to 400 degrees F. Place spaghetti, Velveeta, chicken and sauce in resealable plastic bag; seal. Shake and press until combined. Press mixture into a 9-inch pie plate sprayed with cooking spray. Sprinkle with Parmesan cheese. Bake for 15 to 20 min. or until heated through. Let stand 5 min.

French Onion Pork Chop Skillet

6 Boneless Pork Chops, 1/2 thick
2 Onions, thinly sliced
2 tbsp Worcestershire Sauce
1 Pkg (6oz) Stove Top Stuffing Mix for Chicken
1 cup of Shredded Mozzarella Cheese

Heat a large nonstick skillet sprayed with cooking spray on medium- high heat. Add chops and onions; cook 10 min or until done, turning chops and stirring onions after 5 min. Remove chops. Cook and stir onions 5 min. or until golden brown. Stir in Worcestershire suace. Return chops to skillet; top with onion mixture. Mix stuffing mix and 1 1/2 cups hot water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until cheese is melted.