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Cheesy Chicken Spaghetti Pie

 44 Ratings
6 Comments
  • Prep Time 35 min
  • Total Time 1 hr 10 min
  • Servings 8
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From Betty's Soul Food Collection... Meatballs, move over! Spaghetti with chicken is the hip way to go, mixing in cheese and veggies for an utterly new dinner dish that whips up in minutes.

Ingredients

Crust

7
oz uncooked vermicelli
1
egg
1/4
cup butter or margarine, melted
1/3
cup grated Parmesan cheese

Filling

1
tablespoon butter or margarine
2
tablespoons finely chopped onion
1
cup frozen mixed vegetables
1
can (10 oz) diced tomatoes with green chiles, drained
1
tablespoon Worcestershire sauce
12
ounces VELVEETA™ Original Cheese loaf (from 16 oz. box), cut into cubes
2
cups cubed cooked chicken

Directions

  • 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.

Expert Tips

The grated Parmesan cheese and egg help hold the pasta "crust" together.

Nutrition Information

No nutrition information available for this recipe.
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