Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz spaghetti
- 2 cups shredded sharp cheddar cheese
- 1 cup fresh bell peppers (chopped)
- 1 can (10.5 oz) cream of chicken soup
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1/4 cup green onions (sliced)
Instructions
- Preheat your oven to 350°F (175°C) and grease a large casserole dish.
- Cook the chicken in a large pot over medium heat for about 6-7 minutes per side until golden and cooked through.
- Meanwhile, boil salted water and cook the spaghetti until al dente, roughly 8-10 minutes. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the cheddar cheese. Stir until well combined.
- Transfer the mixture into the greased casserole dish and top with the remaining cheddar cheese.
- Bake for 25-30 minutes until bubbly and golden brown. Allow to rest for 5 minutes before garnishing with chopped green onions and serving.
Notes
Consider using rotisserie chicken for a quicker prep time. Mix in different veggies to customize the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 100mg