Description
A creamy, cheesy casserole packed with tender chicken, vibrant bell peppers, and melty cheddar cheese, perfect for busy weeknight meals.
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.
- In a large pot over medium heat, cook the chicken for 6-7 minutes on each side until golden and fully cooked. Shred the chicken once it’s cool enough to handle.
- Boil salted water and cook the spaghetti until al dente, about 8-10 minutes. Drain well and set aside.
- In a bowl, mix together the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, all the spices, and half of the cheddar cheese until well combined.
- Transfer the mixture to the greased casserole dish and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes, or until the dish is bubbly and the cheese is golden brown. Let it rest for 5 minutes before garnishing with chopped green onions and serving.
Notes
Feel free to substitute white pasta for whole grain or use rotisserie chicken for quicker preparation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: casserole, chicken spaghetti, cheesy comfort food, Southern recipe, weeknight dinner