Description
A comforting dish that combines cheesy goodness with a spicy kick, perfect for family dinners, potlucks, or a cozy night in.
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). 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.
- Boil salted water and cook spaghetti until al dente (8-10 minutes). Drain and set aside.
- In a bowl, mix shredded chicken, cooked spaghetti, cream of chicken soup, bell peppers, spices, and half of the cheddar cheese until well combined.
- Transfer the mixture to the greased casserole dish and top with the remaining cheese. Bake for 25-30 minutes until bubbly and golden brown.
- Let it rest for 5 minutes before garnishing with chopped green onions and serving.
Notes
Serve hot, with a side salad or garlic bread. Store leftovers in an airtight container for 3-4 days, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg