Ingredients
- 1½ lbs boneless skinless chicken breasts
- 8 oz spaghetti
- 1 cup chopped fresh bell peppers
- ¼ cup chopped green onions
- 1 tsp garlic powder
- ½ tsp cayenne pepper
- 1 tsp paprika
- 1 can cream of chicken soup
- 2 cups shredded sharp cheddar cheese
- Additional cheese for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook spaghetti according to package instructions, drain, and set aside.
- Cook chicken breasts thoroughly, then shred or chop into bite-sized pieces.
- In a large skillet, sauté bell peppers until softened. Add garlic powder, cayenne, and paprika. Stir to combine.
- Add cream of chicken soup and heat gently until combined with the pepper mixture.
- Stir in shredded chicken and cooked spaghetti, mixing until evenly coated.
- Transfer mixture to the prepared baking dish. Top with shredded cheddar cheese and extra cheese if desired.
- Bake uncovered for 20–25 minutes, or until bubbly and heated through.
- Let rest for a few minutes before serving.
Notes
- Use rotisserie chicken for a quicker version.
- Add a splash of milk or cream for extra creaminess.
- For more heat, use jalapeños or spicy Rotel.
- Make it ahead by assembling the night before and refrigerating until ready to bake.
- Freezer-friendly for up to 3 months—thaw before reheating.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 710mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
