Ingredients
- 1 lb Boneless chicken (breast or thighs)
- 8 oz Spaghetti
- 1 can Cream of mushroom soup
- 1 cup Cheddar cheese, shredded
- 1 Onion, diced
- 2-3 cloves Garlic, minced
- 1 Bell pepper, diced
- 2 stalks Celery, diced
- 1 tbsp Olive oil
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Sauté diced onion and minced garlic in a skillet with olive oil over medium heat until fragrant, about 3-5 minutes.
- Add diced bell peppers and celery, cooking for another 5 minutes.
- Incorporate bite-sized pieces of chicken, seasoned with salt and pepper, and cook until browned, about 7-10 minutes.
- Mix in the cream of mushroom soup, stirring until everything is warm and creamy.
- Combine cooked spaghetti with the chicken mixture, ensuring it’s all coated in the sauce.
- Top with shredded cheddar cheese and cover until melted.
- Serve warm, garnished with fresh herbs.
Notes
For enhanced flavor, let the dish cool and sit for a few hours or overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Poultry