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Friday, June 17, 2011

Baked Chicken Spaghetti Pie

I have been trolling the internet for new casserole ideas and apparently the spaghetti pie I make is NOTHING like the ones posted online. I thought I'd share it with the world.

Baked Chicken Spaghetti Pie
Pre-heat oven: 350 degrees

For the crust
1 lb. spaghetti (I prefer whole wheat)cooked al dente
3 eggs beaten & tossed with warmed spaghetti
1 cups of grated Parmesan, toss with spaghetti
This should be thick and gluey like. Press into a large, greased 18 X 12 or you can split it between two casserole pans. Set aside.

The next step is making the fillings to alternate layers spaghetti sauce, cheese/meat, and vegetable.

Spaghetti Sauce -- I cheat and use Prego's tomato sauce. There are different kinds of flavors, I enjoy the mushroom or the garden vegetable. If you want to have an extra creamy or uniformed color, use Ragu's light alfredo sauce.

Cheese & meat layer -- 1 large container of ricotta cheese, 2 cloves of minced garlic, 1.5 lbs. chicken breasts, cooked and cubed, mix well.

Vegetable layer -- sautee 8 oz. container of sliced mushrooms & 1 large onion. You can add any other seasonal vegetables: peas, carrots, zucchini, spinach, etc. Frozen vegetables can be used as well, but thaw and drain the water.

Have you have mixed each layer, start layering on top of the noodles in this order: sauce, cheese/meat, sauce, vegetable, sauce, cheese/meat, sauce, vegetable, and sauce. I top it all off with mozzarella/parmesan cheeses. Cover with foil and bake for 45 minutes. Take off the foil, turn the oven to 375 and bake until the top is golden brown.

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