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Cheesy Chicken Spaghetti Pie

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Cheesy Chicken Spaghetti Pie
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  • Prep 35 min
  • Total 1 hr 10 min
  • Servings 8
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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.
Updated Jan 4, 2023



  • 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 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    The grated Parmesan cheese and egg help hold the pasta "crust" together.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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