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Thursday, December 18, 2014

Yaya's Chicken and Veggie Spaghetti Pie

Of all the things my mom cooks this is by far one of my favorite recipes. I have asked for this as my birthday dinner more than once. Even though it's the same recipe mine never tastes quite like Yaya's but isn't that typical? I mean, I use her spaghetti sauce recipe and mine never tastes like hers and I use Nana's lasagna recipe and it tastes totally different.

This is an insanely easy recipe. It utilizes pre-cooked, shredded chicken. I cook mine in the oven but Yaya uses store bought rotisserie chicken. One of my favorite things about this recipe is the diced tomatoes and green chilies. The tomatoes are diced pretty small so there aren't a lot of large chunks of tomato and the green chilies add a wonderful southwestern kick.

My other favorite thing about this recipe is the pasta. There's no sauce mixed in with the pasta so the mixture of pasta, egg, and Parmesan turns into something similar to a crust with some crispy bits of pasta and browned cheese at the edges. I could probably eat just the pasta topped with some melted cheddar. Comfort food at its finest guys.

Yaya's Chicken and Veggie Spaghetti Pie

Source: Yaya original

1 lb chicken, cooked and shredded
1 can diced tomatoes with green chilies
1 can mixed vegetables, drained
1 lb spaghetti
2 eggs
1/3 cup grated Parmesan
1-2 cups cheddar, shredded

Preheat the oven to 350 degrees and spray a 9x13 baking dish (or two 9 inch pie pans) with vegetable oil spray and set aside.

Cook the pasta according to the package directions, drain, and rinse with cold water to keep it from sticking or turning mushy. Return to the pot and set aside.

In a small saucepan combine the chicken (I promise it's in there, I just covered it with vegetables), diced tomatoes with green chilies, and mixed vegetables. Cook on high for about 10-15 minutes, until all of the vegetables and chicken are heated through.

Combine the pasta with the eggs and Parmesan and mix well.

Spread the pasta mixture in the prepared baking dish.

Use a slotted spoon to spread the veggie and chicken mixture over the pasta, then use a regular spoon to drizzle about half of the remaining liquid over the whole thing.

Top with 1-2 cups of shredded cheddar cheese and stick it in the oven.

Bake at 350 for about 25 minutes, until the cheese is all melty and bubbling.

Serve warm all by itself or with some delicious yeast rolls.

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