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Cheesy Chicken Spaghetti Casserole

A hearty and comforting cheesy chicken spaghetti casserole, perfect for family dinners and potlucks, combining tender chicken, creamy soup, fresh peppers, and gooey cheese layered over spaghetti.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pieces boneless, skinless chicken breasts (about 1.5 lbs) You can use rotisserie chicken to save time.
  • 8 oz spaghetti Can substitute with whole wheat spaghetti for a healthier option.
  • 2 cups shredded sharp cheddar cheese Feel free to mix with other cheeses like Monterey Jack or pepper jack.
  • 1 cup fresh bell peppers (chopped) Add other vegetables like zucchini or spinach for nutrition.
  • 1 can cream of chicken soup (10.5 oz) Can substitute with cream of mushroom soup for variation.
  • 1 tsp paprika Use sweet paprika for milder flavor.
  • 1/2 tsp cayenne pepper Adjust amount to taste for spice levels.
  • 1 tsp garlic powder
  • 1/4 cup green onions (sliced) For garnish before serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a large casserole dish with cooking spray or oil.
  3. Cook the chicken in a large pot over medium heat for about 6-7 minutes on each side, until golden brown and cooked through.
  4. Boil salted water and cook spaghetti until al dente (8-10 minutes). Drain and set aside.
Mixing
  1. Shred the cooked chicken in a large bowl using two forks.
  2. Add cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the shredded cheddar cheese. Mix well.
Baking
  1. Transfer the mixture into the prepared casserole dish and spread evenly.
  2. Top with remaining cheddar cheese.
  3. Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden brown.
  4. Let it rest for about 5 minutes before serving. Garnish with sliced green onions.

Notes

Serve with a side salad or garlic bread for a complete meal. Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2-3 months.