Spicy Cheesy Chicken (Printable Version)
Baked creamy spaghetti, pulled chicken, bold cheddar, and a spicy Southern punch—perfect for sharing around the table.
# What You'll Need:
→ Main Ingredients
01 -
1/4 cup chopped green onions, sliced up
02 -
1 teaspoon paprika powder
03 -
8 ounces dry spaghetti noodles
04 -
About 1.5 pounds boneless, skinless chicken breasts (3 to 4 pieces)
05 -
1 can (10.5 ounces) condensed cream of chicken soup
06 -
2 cups grated sharp cheddar
07 -
1 cup diced fresh bell peppers
08 -
1/2 teaspoon cayenne
09 -
1 teaspoon garlic powder
# Step-by-Step Guide:
01 -
Set your oven to 350°F (175°C). Grease up a big casserole dish so nothing sticks.
02 -
Fill a big pot with salty water, get it boiling. Toss in your spaghetti. Cook for 8-10 minutes so it’s just right. Drain everything and put the noodles aside.
03 -
Set the chicken in a large pot, cook each side in the middle of the stove for 6-7 minutes until cooked and brown. Let it sit a bit, then pull it apart into shreds.
04 -
Grab a large mixing bowl. Dump in the shredded chicken, cooked spaghetti, cream of chicken soup, chopped peppers, garlic powder, cayenne, paprika, and half your cheddar. Stir until it looks like it all belongs together.
05 -
Pour the whole mix into your casserole dish. Throw the rest of the cheddar on top. Bake for 25-30 minutes until it’s bubbly and golden on top.
06 -
Let the hot dish cool for five minutes, then sprinkle green onions across the top. Dish it up and dig in while it’s still warm.
# Additional Notes:
01 -
Want it spicier? Add extra cayenne or toss in some chopped jalapeño with your peppers.
02 -
Monterey Jack cheese works for a milder cheesy hit—try swapping it for some of the cheddar.