Cheesy Chicken Spaghetti Pie Recipes

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.

CHEESY SPAGHETTI PIE

Steps:

• Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.
• Turn out onto a cutting board, slice as you would a pizza and 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,.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

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.

CHEESY CHICKEN SPAGHETTI

Steps:

• Boil chicken until done, remove from water and shred.
• Using broth from chicken, plus enough water (if needed) to boil spaghetti.
• While the noodles are boiling, in a separate pan, cook onion in butter.
• Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it!
• Drain the spaghetti and add the cheese mixture to it.
• Add the shredded chicken and place in a 9x13 baking dish.
• Add crushed potato chips on top.
• Bake at 350F 20-30 minutes until bubbly.

CHEESY CHICKEN SPAGHETTI

Steps:

• Grease 9 x 13 glass dish.
• Bring chicken broth to boil, add can chicken, and pasta, cook till pasta done and most of the broth is absorbed.
• DO NOT DRAIN.
• Pour into glass dish.
• Sauté in butter, onion, bell pepper, pimentos, and sliced mushrooms till onions and mushrooms wilted.
• Spread over chicken and pasta.
• Mix with wire whisk over low heat cheese soup, evaporated milk, stirring till heated, then pour over vegetables covering top of casserole.
• Sprinkle with Parmesan cheese.

CHEESY CHICKEN SPAGHETTI

Steps:

• Cut chicken tenderloins into 1 - 1 1/2 inch chunks and place in large mixing bowl.
• Pour olive oil over chicken and add garlic powder, onion powder, Paul Prudhomme poultry seasoning, sea salt and fresh ground pepper and mix so that all pieces of chicken are well coated with oil and seasonings.
• Melt bacon drippings in large pan over medium high heat then dump entire bowl of chicken and spices into pan also add diced onions.
• Cook chicken until pieces are turning a light golden brown. Then move to a plate covered in paper towels to drain chicken and onions.
• In an extra large skillet heat the extra 2 tablespoons of olive oil and add 8 oz or half the box of Mueller's pot sized spaghetti (or if you can't find it just use regular spaghetti broken in half) and stir around to make sure all spaghetti is covered in oil. Cook on medium high. Cook until spaghetti starts to brown around 5 minutes.
• Add chicken broth and cream of chicken soup and the oregano, basil, thyme and rosemary and mix real well. Heat until it starts to simmer (about 5 minutes) then turn heat to between low and medium low and keep at just a simmer. Cover and cook for another 5 minutes.
• Tear the Mozzarella pearls into pieces and add to skillet along with 1/2 the Parmesan cheese. Turn heat to medium cover checking and stirring every minute or two so it doesn't stick.
• While the cheese is melting cook broccoli in microwave according to package directions then add to skillet and stir well. Use last of the shredded Parmesan cheese to top each dish.