Chicken Spaghetti Pie Food

CHEESY CHICKEN SPAGHETTI PIE

Steps:

• 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.

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

CHICKEN-SPAGHETTI PIE MINIS

Steps:

• Heat oven to 375ºF.
• Cook peppers in large nonstick pan on medium heat 8 min. or until crisp-tender, stirring frequently. Remove from heat.
• Add pasta, chicken, pasta sauce and egg; mix lightly.
• Use tongs to place pasta mixture in 12 muffin pan cups sprayed with cooking spray.
• Top each with 1 VELVEETA piece; press gently into pasta mixture to secure.
• Bake 9 to 10 min. or until heated through. Remove from oven. Let stand 10 min. before removing pies from pan to serve.

CHEESY CHICKEN SPAGHETTI PIE

Steps:

• cook the vermicelli to the desired doneness as directed on the package.
• Drain meanwhile heat the oven to 350 degrees spray 91/2 inch deep dish pie pan with non stick cooking spray Beat egg into large bowl,add a 1/4 cup of margarine and parmesan cheese,mix well,add the cooked vermicelli,toss to coat,spoon the mixture evenly into sprayed pie pan,pushing mixture slighty up sides of pan to form crust.
• melt 1 tbls of butter in med sauce pan over med heat,add onion;cook and stir 3 to 5 minutes or until tender.
• add mixed vegetables,tomatoes and worcestire sauce;mix well.
• cook five minutes.
• add cheese,cook stirring constantly until melted.
• stir in the chicken.
• spoon evenly into vermicelli-lined pan.
• bake at 350 degrees for 20 to 25 minutes or until filling is set in,the crust 1s light and golden brown.
• let stand 10 monutwes before serving.
• cut into wedges to serve,.

CHEESY SPAGHETTI PIE WITH MEAT SAUCE

Steps:

• Position a rack in the lower third of the oven and preheat to 425˚ F. Bring a large pot of salted water to a boil. Brush the bottom and sides of a 9-inch deep-dish pie plate with olive oil.
• Add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the spaghetti and shake the colander to remove the excess water. Put the spaghetti in a large bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt. Add the beaten eggs and 1/2 cup Parmesan, then toss.
• While the spaghetti cooks, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Add the garlic and cook until softened, 1 more minute. Crumble in the beef, season with 1/2 teaspoon salt and cook, breaking it up with a wooden spoon, until browned, 3 to 4 minutes. Stir in the oregano and red pepper flakes, then clear a spot in the center of the skillet and add the tomato paste. Let it toast for 30 seconds, then stir into the beef mixture. Add the tomato sauce, 1/2 cup of the reserved cooking water and 1/4 teaspoon salt, then bring to a simmer and cook until very thick, 3 to 5 minutes. Season with more salt to taste.
• To assemble the pie, transfer the spaghetti mixture to the pie plate and press to form a crust with a flat bottom and slightly higher sides. Spread the ricotta in the spaghetti crust, leaving a border around the edges. Spoon the meat sauce on top, then sprinkle with the mozzarella and the remaining 2 tablespoons Parmesan. Bake until the bottom and sides of the pie are golden and the cheese is browned, about 25 minutes. Transfer to a rack and let cool 5 minutes before slicing.

CHICKEN SPAGHETTI PIE RECIPE

Steps:

• Adjust oven rack to middle position and preheat to 400°F. Bring 2 quarts water to boil in medium pot over high heat. Season generously with salt and pasta. Quickly cook until pasta is al dente (about 2 minutes). Immediately drain and run cold water over pasta to cool. Spread onto a plate and place in the freezer while you prepare the sauce (see note).
• Heat oil in large saucepan over medium heat until shimmering. Add onion and season with salt. Cook, stirring, until just softened, about 5 minutes. Add chicken and garlic, and cook, breaking up with spoon, until chicken is no longer pink, about 2 minutes. Add chili flakes, 1/4 teaspoon black pepper, strained tomatoes, and purée, and bring to a simmer. Cook, stirring occasionally, until lightly thickened and flavors have melded, about 5 minutes. Let cool slightly.
• Place sauce, spaghetti, 5 ounces cheddar, and Parmesan in large bowl. Toss to combine. Spread into 2-quart casserole dish, top with remaining ounce of cheddar, and bake until top is crispy, about 20 minutes. Serve.

CREAMY SPAGHETTI PIE

Steps:

• Save out 1/4 cup of the Parmesan cheese and 1/4 cup shredded mozzarella cheese. Set aside.
• Mix together green onions, garlic,chopped parsley, 1/2 cup Parmesan cheese, ricotta cheese, egg, butter(if using), salt, Italian seasoning, and 3/4 cup mozzarella cheese.
• Mix cheese/egg mixture with cooked spaghetti and place on the bottom of a shallow casserole dish.
• In a bowl, mix spaghetti sauce with tomatoes. Pour over spaghetti mixture.
• Sprinkle with remaining 1/4 cup Parmesan cheese and 1/4 cup mozzarella cheese that was set aside.
• Bake about 30 minutes at 350 degrees. After pulling out of oven, garnish pie with chopped parsley. Serve and enjoy!
• Pie will feel firm to the touch. Enjoy!