Ingredients
- 2 cups cooked chicken breast (shredded or cubed)
- 8 oz spaghetti noodles
- 1 can cream of mushroom soup
- 2 cups cheddar cheese (shredded)
- 1 cup bell peppers (chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tsp cayenne pepper (to taste)
- 1 tsp black pepper (to taste)
- 2 green onions (chopped, for garnish)
Instructions
- Cook the Spaghetti: Boil salted water and cook spaghetti until al dente. Drain and return to the pot.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat; add onions and bell peppers. Sauté for 5 minutes; add garlic and cook for 1 more minute.
- Combine Ingredients: In the pot with spaghetti, mix cooked chicken, sautéed vegetables, soup, and half of the cheese. Adjust spices to taste.
- Layer in a Casserole Dish: Pour the mixture into a greased casserole dish and top with remaining cheese.
- Bake: Preheat oven to 350°F (175°C) and bake for 25-30 minutes until cheese is melted. Broil for 2-3 minutes for a golden top.
- Serve and Enjoy: Let cool slightly, garnish with green onions, and serve.
Notes
Consider using whole wheat or gluten-free spaghetti. Feel free to mix cheeses for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: High Protein