Ingredients

• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 8 oz spaghetti
• 2 cups shredded sharp cheddar cheese
• 1 cup fresh bell peppers (chopped)
• 1 can (10.5 oz) cream of chicken soup
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1/4 cup green onions (sliced)

Instructions

1. Set your oven to 350°F (175°C) and lightly grease a large casserole dish.
2. In a large pot over medium heat, cook the chicken for about 6–7 minutes per side until golden on the outside and fully cooked.
3. Bring a pot of salted water to a boil and cook the spaghetti until al dente, about 8–10 minutes. Drain and set aside.
4. In a mixing bowl, combine the shredded chicken, cooked spaghetti, cream of chicken soup, bell peppers, spices, and half of the cheddar cheese. Stir until everything is evenly incorporated.
5. Spread the mixture into the prepared casserole dish and sprinkle the remaining cheese on top. Bake for 25–30 minutes, until hot, bubbly, and lightly browned.
6. Allow the casserole to sit for 5 minutes before finishing with sliced green onions and serving.