Description
A warm and comforting casserole combining cheesy pasta, tender chicken, and a Southern-style spice blend for a family-friendly meal with a kick.
Ingredients
- 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). 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. Remove, let rest briefly, then shred with forks.
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8–10 minutes. Drain and set aside.
- Combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the shredded cheddar cheese in a large mixing bowl. Stir until everything is evenly coated.
- Transfer the mixture to the greased casserole dish. Sprinkle the remaining cheddar evenly over the top.
- Bake for 25–30 minutes until bubbly and golden brown at the edges.
- Let rest for 5 minutes. Garnish with sliced green onions and serve warm.
Notes
For a lighter version, swap half the cheddar for reduced-fat cheese and use low-sodium soup. Vegetarians can replace chicken with roasted cauliflower or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern