Ingredients
-
3–4 boneless, skinless chicken breasts (about 1.5 lbs)
-
8 oz spaghetti
-
2 cups shredded sharp cheddar cheese (divided)
-
1 cup fresh bell peppers, chopped
-
1 can (10.5 oz) cream of chicken soup
-
1 tsp paprika
-
½ tsp cayenne pepper
-
1 tsp garlic powder
-
¼ cup green onions, sliced
-
1 tbsp olive oil (for cooking chicken)
-
Salt and black pepper to taste
Instructions
-
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a large casserole dish.
-
Cook Chicken: Heat olive oil in a skillet over medium heat. Season chicken with salt, pepper, and garlic powder. Cook for 6–7 minutes per side until golden and fully cooked. Shred into bite-sized pieces.
-
Cook Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente (8–10 minutes). Drain well.
-
Mix Casserole Base: In a large bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, and half of the shredded cheese. Mix until evenly coated.
-
Assemble: Transfer the mixture into the greased casserole dish. Sprinkle the remaining cheese on top.
-
Bake: Place in the oven and bake for 25–30 minutes, until bubbly and golden brown on top.
-
Rest and Serve: Let the casserole rest for 5 minutes. Garnish with sliced green onions before serving.
Notes
-
Make Ahead: Assemble the casserole up to 24 hours ahead, refrigerate, then bake when ready.
-
Adjust Spice: Reduce cayenne for a milder flavor, or add jalapeños for extra heat.
-
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish / Comfort Food
- Method: Baking
- Cuisine: Southern, American
- Diet: Gluten Free