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Cheesy Chicken Spaghetti Pie
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Prep Time:
35 minutes
Total Time:
1 hour 10 minutes
Trendy Chicken Spaghetti: A quick and delicious twist on a classic dish with added cheese and veggies.
Ingredients:
  • 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 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
Instructions:
  • Prepare vermicelli according to package instructions, then drain.
  • Preheat the oven to 350°F and generously coat a 9 1/2-inch glass deep-dish pie plate with cooking spray.
  • In a large bowl, whisk the egg vigorously. Mix in 1/4 cup of melted butter and the Parmesan cheese. Add the cooked vermicelli and toss to combine. Transfer the mixture to a pie plate, pressing it slightly up the sides to create a crust.
  • In a 12-inch skillet, melt a luxurious tablespoon of butter over medium heat. Sauté the onion for 3 to 5 minutes until tender, while stirring constantly. Next, mix in the colorful vegetables, juicy tomatoes, and a splash of Worcestershire sauce. Cook for an aromatic 5 minutes. Then, add the cheese and stir constantly until it melts into a creamy delight. Gently fold in the cooked chicken. Spoon this delectable mixture evenly into the vermicelli-lined pie plate.
  • Bake for 20-25 minutes until the filling is firm and the crust is a beautiful light golden brown. Allow it to rest for 10 minutes before slicing into wedges for serving.

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