Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a large casserole dish.
- Cook the chicken in a large pot over medium heat for about 6-7 minutes per side until golden and cooked through. Let it cool slightly before shredding.
- In a separate pot, boil salted water and cook spaghetti until al dente, about 8-10 minutes. Drain and set aside.
Mix and Bake
- In a large bowl, mix shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the cheddar cheese until evenly combined.
- Pour the mixture into the greased casserole dish and spread it out. Top with the remaining cheddar cheese.
- Bake for 25-30 minutes, or until bubbly and cheese is golden brown.
Serving
- Let the casserole rest for about 5 minutes before serving. Garnish with sliced green onions.
Notes
You can prepare this casserole a day in advance and refrigerate until ready to bake. For long-term storage, cover well and freeze for up to three months.
