Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz spaghetti
- 2 cups shredded sharp cheddar cheese
- 1 can (10.5 oz) cream of chicken soup
- 1 cup fresh bell peppers (chopped)
- 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 breasts for about 6-7 minutes on each side or until golden brown. Remove from heat and shred when cooled.
- Boil salted water in another pot and cook spaghetti until al dente (about 8-10 minutes). Drain.
- In a mixing bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, spices, and half of the cheddar cheese; mix well.
- Transfer the mixture into the greased casserole dish and top with remaining cheese.
- Bake for 25-30 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 378
- Sugar: 2g
- Sodium: 746mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 82mg