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
Instructions
- Preheat oven to 350°F (175°C) and grease a large casserole dish.
- Cook the chicken in a large pot over medium heat until golden brown, about 6-7 minutes per side.
- Boil salted water in another pot; cook spaghetti until al dente (8-10 minutes), then drain.
- In a mixing bowl, shred cooked chicken and combine with spaghetti, cream of chicken soup, chopped bell peppers, spices, and half of the cheddar cheese.
- Transfer the mixture to the greased casserole dish and sprinkle remaining cheddar on top.
- Bake for 25-30 minutes until bubbly and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Keywords: Adjust spices according to your heat preference for a custom kick. Feel free to incorporate other vegetables like mushrooms or spinach for added nutrition. Use rotisserie chicken for an even quicker preparation.