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Cheesy Chicken Spaghetti Pie
oz uncooked vermicelli
cup butter or margarine, melted
cup grated Parmesan cheese
tablespoon butter or margarine
tablespoons finely chopped onion
cup frozen mixed vegetables
can (10 oz) diced tomatoes with green chiles, drained
tablespoon Worcestershire sauce
ounces VELVEETA™ Original Cheese loaf (from 16 oz. box), cut into cubes
cups cubed cooked chicken
Cook and drain vermicelli as directed on package.
Meanwhile, heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray.
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.
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.
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.
The grated Parmesan cheese and egg help hold the pasta "crust" together.
No nutrition information available for this recipe.
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