Description
A creamy, cheesy Southern-style chicken spaghetti casserole with a spicy kick—perfect for cozy dinners or family gatherings.
Ingredients
- 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, paprika, cayenne, garlic powder, 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 rest for 5 minutes before garnishing with chopped green onions and serving.
Notes
- Letting the casserole rest for 5 minutes helps it set and makes serving easier.
- Adjust the amount of cayenne pepper to suit your preferred spice level.
- Green onions added at the end bring brightness and freshness.
Nutrition
- Serving Size: 1 cup (200 g)
- Calories: 380
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 70 mg
