- 12 ounces spaghetti
- 2 cups cooked chicken, shredded (rotisserie chicken works great!)
- 1 cup diced onion
- 1 cup diced bell pepper
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup chicken broth
- 2 cups shredded cheddar cheese
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional: chopped fresh parsley for garnish
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, sautéing until they are soft and fragrant, about 5 minutes.
- Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
- Stir in the shredded chicken, cream of mushroom soup, cream of chicken soup, and chicken broth. Mix well to combine.
- Season with paprika, cayenne pepper, salt, and pepper. Adjust the spices to your desired level of heat.
- Add the cooked spaghetti to the skillet, tossing everything together until the pasta is well coated with the sauce.
- Transfer the mixture to the prepared baking dish. Top with shredded cheddar cheese, spreading it evenly over the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly before serving. Garnish with chopped parsley if desired.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International