Ingredients
Scale
- 8 oz spaghetti
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup diced tomatoes with green chilies
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil the spaghetti in salted water until al dente, then drain and set aside.
- Sauté chopped onion and minced garlic in a large skillet until fragrant.
- Add shredded chicken and diced tomatoes with green chilies. Season with paprika, cayenne, salt, and pepper. Cook for a few minutes.
- Mix cream of mushroom soup with half of the shredded cheddar cheese in a bowl.
- Add the chicken mixture to the sauce and stir well.
- Incorporate the cooked spaghetti, ensuring it is evenly coated with the sauce.
- Transfer the mixture into a greased baking dish. Top with remaining cheese.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Notes
- You can customize the spice level by adjusting cayenne pepper or green chilies.
- Add your favorite vegetables for extra flavor and nutrition.
- Use gluten-free pasta if needed for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Southern American
- Diet: Contains meat
Nutrition
- Serving Size: 1 cup
- Calories: 450 Kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: Fifty grams
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg