Description
A rich, creamy casserole featuring tender chicken, sharp cheddar cheese, and a kick of spice, perfect for weeknight dinners or festive gatherings.
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).
- Cook the chicken in a large pot with a splash of oil over medium heat for 6-7 minutes per side until golden and cooked through, then shred.
- Boil the spaghetti in salted water until al dente, about 8-10 minutes, then drain.
- Combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, spices, and half the cheddar in a mixing bowl.
- Assemble the mixture in a greased casserole dish, then top with remaining cheddar cheese.
- Bake for 25-30 minutes until bubbly and golden brown.
- Rest for 5 minutes before serving, garnished with green onions.
Notes
Make ahead by assembling the casserole a day prior and refrigerating. Bake when ready to serve.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg