Description
This Cheesy Chicken Spaghetti Casserole is a comforting and hearty dish that combines tender cooked chicken, perfectly al dente spaghetti, and a creamy, cheesy sauce with a touch of spice. Baked to golden bubbly perfection and topped with fresh green onions, this casserole makes an easy weeknight dinner that the whole family will love. It’s versatile enough to swap chicken with shrimp or mushrooms and adjust the spice levels for your palate.
Ingredients
Scale
Protein
- 1.5 lbs Boneless, Skinless Chicken Breasts (or substitute with shrimp or mushrooms)
Pasta
- 8 oz Spaghetti (can use gluten-free pasta if preferred)
Cheese & Dairy
- 2 cups Shredded Sharp Cheddar Cheese (Monterey Jack works well for a milder flavor)
- 1 can Cream of Chicken Soup (can substitute cream of mushroom soup for vegetarian option)
Vegetables & Aromatics
- 1 cup Fresh Bell Peppers, chopped (any color)
- 0.25 cup Green Onions, sliced (or substitute chopped parsley)
Spices & Seasonings
- 1 tsp Paprika (smoked paprika recommended)
- 0.5 tsp Cayenne Pepper (adjust to taste)
- 1 tsp Garlic Powder (fresh minced garlic can be used)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and generously grease a large casserole dish to prevent sticking and make cleanup easier.
- Cook the Chicken: In a large pot over medium heat, cook the boneless chicken breasts for 6-7 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F. Once cooked, shred or chop the chicken into bite-sized pieces.
- Cook the Spaghetti: In a separate large pot, bring salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Drain the pasta well and set aside.
- Combine Ingredients: In a large mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, chopped bell peppers, paprika, cayenne pepper, garlic powder, and half of the shredded cheddar cheese. Stir until everything is well incorporated and evenly coated with the sauce and spices.
- Assemble the Casserole: Transfer the mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top to create a cheesy crust once baked.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the casserole is bubbly and the cheese on top is melted and golden brown.
- Rest and Garnish: Remove the casserole from the oven and let it rest for 5 minutes to set. Before serving, garnish with sliced green onions for a fresh, vibrant touch.
Notes
- You can swap chicken with shrimp or mushrooms for a different variation.
- Use gluten-free pasta to make this recipe gluten-free.
- Substitute cream of chicken soup with cream of mushroom soup for a vegetarian-friendly option.
- Adjust cayenne pepper quantity to suit your spice tolerance.
- Fresh minced garlic can be used instead of garlic powder for a more fragrant flavor.
- Letting the casserole rest before serving helps it set and makes it easier to portion.
