Description
A comforting casserole combining creamy cheese, tender chicken, and a spicy kick, perfect for weeknight dinners or potlucks.
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 with butter or nonstick spray.
- Cook the chicken: heat a large pot over medium heat with a splash of oil. Add chicken breasts and cook 6–7 minutes per side until golden and cooked through. Let rest, then shred or chop.
- Cook the spaghetti: boil salted water and cook spaghetti until al dente, about 8–10 minutes. Drain and set aside.
- In a large bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and half (1 cup) of the shredded cheddar. Stir until evenly mixed.
- Spoon the mixture into the greased casserole dish and spread it evenly. Sprinkle the remaining 1 cup cheddar over the top.
- Place the dish in the preheated oven and bake for 25–30 minutes, until bubbly and the top is golden brown.
- Remove from oven and let rest for 5 minutes. Sprinkle sliced green onions before serving.
Notes
Use rotisserie chicken to save prep time. Can be made gluten-free by substituting pasta and cream soup. Stir in sour cream or Greek yogurt for a creamier texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Southern