Cheesy Chicken Spaghetti Pie

Health score
10%
Cheesy Chicken Spaghetti Pie
70 min.
8
434kcal

Suggestions


Welcome to a delightful culinary adventure with our Cheesy Chicken Spaghetti Pie! This dish is a perfect blend of comfort and flavor, making it an ideal choice for lunch or dinner. Imagine a golden, crispy crust made from tender vermicelli, enveloping a rich and cheesy filling that combines succulent chicken, vibrant mixed vegetables, and zesty diced tomatoes with green chiles. Each bite is a harmonious explosion of taste that will leave your taste buds dancing with joy.

Not only is this recipe a feast for the senses, but it also brings the family together around the dinner table. With a preparation time of just 70 minutes, you can easily whip up this hearty meal for up to eight people, making it perfect for gatherings or a cozy family night in. Plus, with a calorie count of 434 per serving, you can indulge without the guilt!

Whether you're a seasoned cook or a kitchen novice, this Cheesy Chicken Spaghetti Pie is straightforward to prepare, requiring just a few simple steps and common ingredients. The combination of creamy cheese, tender chicken, and the satisfying crunch of the crust will surely impress your guests and loved ones alike. So, roll up your sleeves and get ready to create a dish that’s not just a meal, but a memorable experience!

Ingredients

  • 0.3 cup butter melted
  • tablespoon butter 
  • 10 oz canned tomatoes diced with green chiles, drained canned
  • 12 ounces cheese cut into cubes (from 16 oz. box)
  • cups roasted chicken cubed cooked
  •  eggs 
  • cup savory vegetable mixed frozen
  • tablespoons onion finely chopped
  • 0.3 cup parmesan cheese grated
  • oz vermicelli uncooked
  • tablespoon worcestershire sauce 

Equipment

  • bowl
  • frying pan
  • oven

Directions

  1. Cook and drain vermicelli as directed on package.
  2. Meanwhile, heat oven to 350F. 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.
  4. Add cooked vermicelli; toss to coat. Spoon mixture evenly into pie plate, pushing mixture slightly up side of plate to form crust.
  5. In 12-inch skillet, melt 1 tablespoon butter over medium heat.
  6. Add onion; cook 3 to 5 minutes, stirring constantly, until tender. Stir in mixed vegetables, tomatoes and Worcestershire sauce. Cook 5 minutes.
  7. Add cheese; cook, stirring constantly, until melted. Stir in chicken. Spoon evenly into vermicelli-lined pie plate.
  8. Bake 20 to 25 minutes or until filling is set and crust is light golden brown.
  9. Let stand 10 minutes. To serve, cut into wedges.

Nutrition Facts

Calories434kcal
Protein20.85%
Fat53.8%
Carbs25.35%

Properties

Glycemic Index
19.63
Glycemic Load
13.05
Inflammation Score
-8
Nutrition Score
13.778695469317%

Flavonoids

Isorhamnetin
0.13mg
Kaempferol
0.02mg
Quercetin
0.51mg

Nutrients percent of daily need

Calories:434.46kcal
21.72%
Fat:25.89g
39.84%
Saturated Fat:11.16g
69.75%
Carbohydrates:27.44g
9.15%
Net Carbohydrates:25.74g
9.36%
Sugar:1.33g
1.47%
Cholesterol:92.86mg
30.95%
Sodium:555.59mg
24.16%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:22.58g
45.16%
Vitamin A:2020.96IU
40.42%
Selenium:27.69µg
39.55%
Calcium:371.4mg
37.14%
Phosphorus:361.41mg
36.14%
Vitamin B2:0.33mg
19.31%
Zinc:2.69mg
17.92%
Vitamin B3:3.4mg
17%
Vitamin B6:0.25mg
12.71%
Manganese:0.22mg
11.24%
Vitamin B12:0.67µg
11.11%
Magnesium:34.08mg
8.52%
Iron:1.46mg
8.1%
Potassium:274.81mg
7.85%
Vitamin C:6.14mg
7.44%
Vitamin B5:0.72mg
7.16%
Fiber:1.7g
6.82%
Vitamin B1:0.09mg
6.15%
Folate:24.43µg
6.11%
Vitamin E:0.92mg
6.1%
Copper:0.11mg
5.49%
Vitamin D:0.39µg
2.57%
Vitamin K:2.17µg
2.06%