Description

This spicy Southern-style cheesy chicken spaghetti casserole blends tender chicken, bell peppers, and sharp cheddar in a creamy, zesty base for a comforting and crowd-pleasing one-dish dinner.

Ingredients

3–4 boneless, skinless chicken breasts (about 1.5 lb)

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

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a large casserole dish.
Cook the chicken in a skillet over medium heat for 6–7 minutes per side until golden and cooked through. Shred or chop it.
Meanwhile, boil the spaghetti in salted water until al dente (8–10 minutes), then drain.
In a large bowl, combine shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne, garlic powder, and half the cheddar. Mix well.
Spread the mixture in the prepared casserole dish and top with the remaining cheddar.
Bake for 25–30 minutes until bubbly and lightly golden on top.
Let rest for 5 minutes, garnish with green onions, and serve.

Notes

Use rotisserie chicken to save time.

Stir in softened cream cheese for added creaminess.

Swap spaghetti with penne or rotini for texture variation.

Adjust cayenne for preferred spice level.

Refrigerate leftovers for up to 3 days; reheat in the microwave or oven.

Assemble ahead and refrigerate up to 24 hours; add extra bake time if cold.

Freeze baked or unbaked for up to 2 months; thaw before reheating or baking.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1/8 of casserole
Calories: 420
Sugar: 3g
Sodium: 680mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 30g
Fiber: 2g
Protein: 28g
Cholesterol: 80mg