Cheesy Chicken Spaghetti Pie

 

7

oz uncooked vermicelli

1

egg

1/4

cup butter or margarine, melted

1/3

cup grated Parmesan cheese

1

tablespoon butter or margarine

2

tablespoons finely chopped onion

1

cup Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1

can (10 oz) diced tomatoes with green chiles, drained

1

tablespoon Worcestershire sauce

12

oz prepared cheese product (from 16-oz loaf), cut into cubes

2

cups cubed cooked chicken

• 1 Cook and drain vermicelli as directed on package.
• 2 Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
• 3 In large bowl, beat egg. Stir in 1/4 cup melted butter and the Parmesan cheese. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie plate, pushing mixture slightly up side of plate to form crust.
• 4 In 12-inch skillet, melt 1 tablespoon butter over medium heat. Add onion; cook 3 to 5 minutes, stirring constantly, until tender. Stir in mixed vegetables, tomatoes and Worcestershire sauce. Cook 5 minutes. Add cheese; cook, stirring constantly, until melted. Stir in chicken. Spoon evenly into vermicelli-lined pie plate.
• 5 Bake 20 to 25 minutes or until filling is set and crust is light golden brown. Let stand 10 minutes. To serve, cut into wedges.