Description
A creamy, cheesy Southern classic made with tender chicken, spaghetti, and a flavorful blend of peppers, onions, and seasonings baked to perfection.
Ingredients
- 12 oz spaghetti
- 2 cups cooked chicken breast, shredded
- 2 tbsp olive oil
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10 oz) diced tomatoes with green chilies
- 1/2 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook spaghetti according to package directions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onion, bell peppers, and garlic. Cook until softened.
- Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes with chilies, chicken broth, paprika, cayenne (if using), salt, and pepper.
- Add shredded chicken and cooked spaghetti to the sauce mixture, stirring until evenly coated.
- Pour mixture into the prepared baking dish. Sprinkle 1 1/2 cups cheddar cheese evenly on top.
- Bake uncovered for 25–30 minutes, until hot and bubbly.
- Remove from oven, sprinkle with remaining cheese, and bake for 5 more minutes until melted.
- Garnish with parsley before serving.
Notes
- Rotisserie chicken works perfectly for this recipe.
- Adjust spice by reducing or omitting cayenne pepper.
- Pairs well with garlic bread or a side salad.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Method: Baking
- Cuisine: Southern