Cheesy Chicken Spaghetti Pie Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
• Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

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,.

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.

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.

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!

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.

Steps:

• Cook chicken in water with celery. Save water.
• Remove from bone, cut into chunks.
• Saute bell pepper, celery, & onion in butter.
• Mix in cheese and remaining ingredients.
• Simmer.
• Cook spaghetti in reserved broth.