Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and generously grease a 9x13 inch casserole dish. Position oven rack in the center. Season the chicken breasts with salt, pepper, and half of the garlic powder.
- Cook the chicken in a large pot over medium heat for 6-7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove from heat, let cool slightly, then shred into bite-sized pieces using two forks.
- In the same pot, bring salted water to a boil and cook spaghetti until al dente, about 1-2 minutes less than package directions. Drain well.
- In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, remaining garlic powder, and 1 1/2 cups of the cheddar cheese. Mix thoroughly until everything is evenly coated.
- Transfer the mixture to your prepared casserole dish and top with the remaining 1/2 cup of cheese. Bake for 25-30 minutes until the top is golden brown and the edges are bubbly.
- Let the casserole rest for 5 minutes before serving. Garnish with fresh green onions for a pop of color and fresh flavor.
Notes
This casserole can be assembled up to 24 hours in advance and refrigerated before baking. Adjust spice levels to taste - start with less cayenne if sensitive to heat. Cook pasta 1-2 minutes less than package directions since it continues cooking in the oven.