Chicken Spaghetti Casserole
Ingredients:
2 cups cooked chicken breast, shredded
8 oz (225g) spaghetti, broken into thirds
1 cup bell peppers, diced (red and green)
1/2 cup onion, diced
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), drained
1 1/2 cups shredded cheddar cheese, divided
1/2 cup chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika (optional)
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook Spaghetti: In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Sauté Vegetables: In a large skillet over medium heat, sauté the diced bell peppers and onions for 3-4 minutes until they are tender. Remove from heat.
Combine Ingredients: In a large mixing bowl, combine the cooked spaghetti, shredded chicken, cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, 1 cup of cheddar cheese, chicken broth, garlic powder, onion powder, paprika, salt, and pepper. Add the sautéed peppers and onions, and mix everything until well combined.
Assemble Casserole: Pour the mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of cheddar cheese on top.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly on top.
Garnish and Serve: Let the casserole cool slightly, then garnish with chopped parsley. Serve warm!
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Kcal: Approx. 380 per serving | Servings: 6
