Description
A cozy, cheesy baked pasta loaded with tender chicken and colorful veggies—pure comfort food.
Ingredients
Scale
- 8 oz spaghetti pasta
- 2 cups cooked chicken (shredded or diced)
- 2 cups cheddar cheese (shredded)
- 1 can cream of mushroom or chicken soup
- 1 bell pepper (diced)
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 1 cup milk or chicken broth
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika or Italian seasoning
- Fresh parsley (optional)
Instructions
- Cook spaghetti until just al dente; drain and set aside.
- In a skillet, melt butter and sauté onion, bell peppers, and garlic until soft.
- Stir in soup and milk or broth to create a creamy sauce.
- Add chicken, seasoning, and half of the cheese; mix well.
- Fold in cooked spaghetti until evenly coated.
- Transfer to a greased casserole dish and top with remaining cheese.
- Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden.
Notes
- For a spicier version, add diced jalapeños.
- Can substitute cream of mushroom soup with cream of chicken soup.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg