Southern Cheesy Chicken Spaghetti (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1/4 cup green onions, thinly sliced
02 -
1 teaspoon paprika
03 -
3 or 4 boneless chicken breasts (about one and a half pounds, no skin)
04 -
8 ounces dry spaghetti
05 -
2 cups cheddar, shredded (sharp)
06 -
A can of condensed cream of chicken soup (10.5 ounces)
07 -
1 teaspoon garlic powder
08 -
1 cup bell peppers, diced fresh
09 -
Half a teaspoon cayenne pepper
# Steps to Follow:
01 -
Pop it out of the oven and let it chill for five minutes. Toss those green onions on top right before you dig in.
02 -
Dump the mixture in the greased dish. Spread out the rest of the cheddar over it. Bake for around 25–30 minutes, and make sure that cheese on top turns golden and the whole thing bubbles.
03 -
Throw shredded chicken, cooked spaghetti, cream of chicken soup, half of your cheese, diced bell peppers, paprika, cayenne, and garlic powder into a big bowl. Give it all a good mix so it’s all throughout.
04 -
Grab a big pot, fill it with salted water, and bring it to a boil. Add spaghetti and let it cook until just tender—about 8–10 minutes. Drain off the water when it’s done and put aside.
05 -
Sear chicken in a big pot on medium. Let each side brown for 6–7 minutes, so it’s cooked through. Cool them down a little, then pull the meat apart.
06 -
Crank the oven up to 350°F (175°C). Spray or butter up your casserole dish so nothing sticks.
# Additional Tips:
01 -
Try using both green and red bell peppers if you want an extra kick of flavor. Give your bake a few minutes to cool off—it’ll be easier to cut and serve.