Ingredients
7
oz uncooked vermicelli
1
egg
1/4
cup butter or margarine, melted
1/3
cup grated Parmesan cheese
1
tablespoon butter or margarine
2
tablespoons finely chopped onion
1
cup frozen mixed vegetables
1
can (10 oz) diced tomatoes with green chiles, drained
1
tablespoon Worcestershire sauce
12
ounces VELVEETA™ Original Cheese loaf (from 16 oz. box), cut into cubes
2
cups cubed cooked chicken
Preparation
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.
