Cheesy Chicken Spaghetti (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
1/4 cup green onions, sliced
02 -
1 teaspoon garlic powder
03 -
2 cups sharp cheddar, shredded
04 -
3 to 4 chicken breasts, boneless and skinless (about 1.5 pounds)
05 -
1 teaspoon paprika
06 -
1 can (10.5 ounces) condensed cream of chicken soup
07 -
1/2 teaspoon cayenne pepper
08 -
1 cup fresh bell peppers, chopped
09 -
8 ounces spaghetti (dried)
# Step-by-Step Directions:
01 -
Pull the casserole out and let it cool for about 5 minutes. Toss some green onions on top right before you dig in.
02 -
Dump the cheesy chicken noodle mix into your greased dish. Spread the rest of your cheddar over it. Pop everything into the hot oven. Let it bubble and the top go golden, usually 25 to 30 minutes.
03 -
Grab a big bowl. Throw in your shredded chicken, cooked spaghetti, cream soup, peppers, paprika, garlic powder, cayenne, and half the cheddar. Stir it all until you can’t see any big clumps.
04 -
Boil a big pot of salted water. Drop in the pasta and give it about 8 to 10 minutes, till it’s got a little bite left. Drain off the water; set the spaghetti to the side.
05 -
Over medium heat, cook your chicken breasts in a big pot for 6 or 7 minutes each side, till they’re cooked through and nicely browned. Let them cool down just a bit, then shred them up.
06 -
Set your oven to 350°F (that’s 175°C). Grease a big casserole dish, so nothing sticks.
# Helpful Notes:
01 -
Mixing both red and green peppers makes things taste even better. Letting your bake hang out before cutting means each piece holds up nicely.