Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 12 oz (340g) spaghetti pasta
- 1 can (10.5 oz) cream of mushroom soup or cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup diced green bell peppers
- 1/2 cup diced onions
- 2 cloves garlic, minced
- 1-2 fresh jalapeños, sliced (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and freshly ground black pepper, to taste
- Fresh chopped parsley or cilantro for garnish
Instructions
- Cook the spaghetti according to package instructions. Drain and set aside. Prepare the chicken by cooking and shredding, or use pre-cooked chicken. Sauté onions, bell peppers, and garlic until tender and fragrant.
- In a large bowl, combine the cream of mushroom soup, smoked paprika, chili powder, cayenne pepper, salt, and black pepper. Mix in the cooked chicken, sautéed vegetables, and sliced jalapeños. Stir in half of the shredded cheese.
- Preheat oven to 375°F (190°C). Layer cooked spaghetti in a baking dish and top with the chicken mixture. Sprinkle remaining cheese evenly over the top. For extra spice, add more jalapeños or hot sauce.
- Bake uncovered for 25-30 minutes until bubbly and golden. Garnish with chopped parsley or cilantro before serving.
Notes
- Use rotisserie chicken for quick preparation.
- Adjust spice level by adding more or fewer jalapeños and cayenne pepper.
- You can prepare the casserole a day ahead and refrigerate before baking.
- For a creamier sauce, add a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Southern
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 cup
- Calories: 480 Kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 125mg