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Cheesy Chicken Spaghetti Pie: A Comfort Food Classic

The first time I tasted Chicken Spaghetti Pie was at a potluck in my small hometown. Mrs. Henderson, known for her down-home cooking, brought it, and the entire table was buzzing. That golden, cheesy crust, the savory chicken filling – it was pure magic. It reminded me of simpler times, of family gathered around a table, and of the pure joy that a truly delicious, home-cooked meal can bring. I’ve been making my version ever since, and every time I bake it, I’m transported back to that potluck, filled with warmth and nostalgia.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8
Yield: 1 pie
Dietary Type: Not Gluten-Free

Ingredients

Crust

7 ounces of uncooked vermicelli or spaghetti
1 egg
1/4 cup margarine or butter
1/3 cup grated Parmesan cheese

Filling

1 tablespoon margarine or butter
2 tablespoons finely chopped onions
1 cup frozen mixed vegetables
1 (10 ounce) can tomatoes and green chilies, drained
1 tablespoon Worcestershire sauce
3/4 lb processed cheese spread, cubed (like Velveeta)
2 cups of cubed cooked chicken

Equipment Needed

9 1/2 inch deep dish pie pan
Large pot
Medium saucepan
Large bowl
Mixing spoon
Non-stick cooking spray

Instructions

Begin by cooking the vermicelli or spaghetti according to the package directions until it reaches your desired doneness (usually al dente). It should be tender but still have a slight bite.
While the pasta is cooking, preheat your oven to 350°F (175°C). Generously spray a 9 1/2 inch deep dish pie pan with non-stick cooking spray. This will prevent the spaghetti crust from sticking and make serving easier.
Once the pasta is cooked, drain it thoroughly. You want to remove as much excess water as possible to prevent a soggy crust.
In a large bowl, beat the egg lightly. Add the 1/4 cup of margarine (or butter) and the 1/3 cup of grated Parmesan cheese. Mix these ingredients well until they are fully incorporated.
Add the drained, cooked vermicelli (or spaghetti) to the bowl with the egg mixture. Toss the pasta gently but thoroughly to coat every strand with the egg, margarine, and Parmesan mixture.
Spoon the spaghetti mixture evenly into the prepared pie pan. Using the back of a spoon or your fingers, gently press the mixture, pushing it slightly up the sides of the pan to form a crust. The crust should be relatively even in thickness.
Now, prepare the filling. Melt 1 tablespoon of margarine (or butter) in a medium saucepan over medium heat.
Add the 2 tablespoons of finely chopped onions to the melted margarine. Cook and stir them for 3 to 5 minutes, or until they become tender and translucent. This step is crucial for developing the savory base of the filling.
Add the 1 cup of frozen mixed vegetables, the 1 (10 ounce) can of drained tomatoes and green chilies, and the 1 tablespoon of Worcestershire sauce to the saucepan. Mix all these ingredients well to combine.
Cook the vegetable mixture for about five minutes, stirring occasionally, to allow the flavors to meld together and the vegetables to soften slightly.
Add the 3/4 lb of cubed processed cheese spread (like Velveeta) to the saucepan. Cook, stirring constantly, until the cheese is completely melted and the mixture is smooth and creamy. Be careful not to overheat the cheese, as it can become stringy or separate.
Stir in the 2 cups of cubed cooked chicken. Make sure the chicken is evenly distributed throughout the cheese sauce.
Spoon the chicken and cheese mixture evenly into the vermicelli-lined pie pan. Spread it out so that it fills the crust completely.
Bake the pie in the preheated oven at 350°F (175°C) for 20 to 25 minutes, or until the filling is set (no longer jiggly) and the crust is light and golden brown. Keep a close eye on it during the last few minutes to prevent the crust from burning.
Once the pie is done, remove it from the oven and let it stand for 10 minutes before serving. This allows the filling to set further, making it easier to cut and serve.
Cut the Cheesy Chicken Spaghetti Pie into wedges to serve.

Expert Tips & Tricks

Pasta Perfection: Don’t overcook the spaghetti! Slightly al dente pasta will hold its shape better in the crust.
Cheese Choice: While the recipe calls for processed cheese spread, you can experiment with other melting cheeses like cheddar or Monterey Jack for a different flavor profile.
Spice It Up: Add a pinch of red pepper flakes to the filling for a subtle kick.
Make-Ahead Magic: Assemble the pie a day in advance and store it in the refrigerator, covered. Add an extra 5-10 minutes to the baking time when you’re ready to bake it.
Prevent a Soggy Crust: Ensure the pasta is thoroughly drained, and consider lightly brushing the inside of the crust with melted butter before adding the filling.

Serving & Storage Suggestions

Serve the Cheesy Chicken Spaghetti Pie warm, garnished with a sprinkle of fresh parsley or a dollop of sour cream. It pairs well with a simple side salad or steamed vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or oven until heated through.

For longer storage, you can freeze the baked pie. Let it cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	394.7 kcal	N/A
Calories from Fat	189 g	48%
Total Fat	21 g	32%
Saturated Fat	8.9 g	44%
Cholesterol	90 mg	29%
Sodium	988.9 mg	41%
Total Carbohydrate	28.8 g	9%
Dietary Fiber	2 g	7%
Sugars	4.2 g	N/A
Protein	22.5 g	45%

Variations & Substitutions

Gluten-Free Option: Use gluten-free spaghetti and a gluten-free processed cheese spread.
Vegetarian Version: Substitute the chicken with cooked mushrooms or black beans.
Different Veggies: Feel free to use your favorite vegetables in the filling, such as bell peppers, zucchini, or corn.
Cheese Variations: Experiment with different cheese combinations in the filling, such as cheddar, mozzarella, or pepper jack.

FAQs (Frequently Asked Questions)

Q: Can I use rotisserie chicken for this recipe?
A: Absolutely! Rotisserie chicken is a great shortcut. Just shred or cube it and add it to the filling.

Q: What if I don’t have processed cheese spread?
A: You can substitute with a combination of cream cheese and cheddar cheese, melted together.

Q: Can I make this ahead of time and freeze it?
A: Yes, Chicken Spaghetti Pie freezes well. Just make sure to wrap it tightly to prevent freezer burn.

Q: How do I prevent the crust from getting soggy?
A: Make sure to drain the spaghetti very well and consider lightly toasting the crust before adding the filling.

Q: Can I add a topping to the pie?
A: Sure! Consider adding a sprinkle of breadcrumbs or extra Parmesan cheese before baking for a crispy topping.

Final Thoughts

Cheesy Chicken Spaghetti Pie is more than just a meal; it’s an experience. It’s a dish that brings people together, evokes warm memories, and satisfies the soul. I encourage you to try this recipe and create your own memories around it. Don’t be afraid to experiment with different flavors and ingredients to make it your own signature dish. Share it with your loved ones and enjoy the simple pleasure of good food and good company. And if you find a variation that you love, please share it with me – I’m always looking for new ways to make this classic even better!

Cheesy Chicken spaghetti pie Recipe