Cheesy Chicken Spaghetti with Peppers & Chiles

Ingredients

- 2 lbs. chicken breasts, cooked and shredded
- 12 oz. spaghetti
- 1 cup bell peppers, diced
- 1/2 cup pimentos, diced
- 1/4 teaspoon cayenne pepper
- 1 can (10.5 oz.) cream of mushroom soup
- 2 cups sharp cheddar cheese, shredded
- 1 can (4 oz.) green chiles, diced
- 1 jalapeño, seeded and minced
- 1 cup pepper jack cheese, shredded

Instructions

1. Preheat Oven:
Preheat your oven to 350°F (175°C).

2. Cook Chicken:
If not pre-cooked, place chicken breasts in a pot with enough water to cover them. Boil on medium heat for approximately PT20M (20 minutes) until cooked through. Shred the chicken using two forks.

3. Cook Spaghetti:
In a large pot, bring water to a boil. Add a pinch of salt and the spaghetti. Cook for PT10M (10 minutes) or until al dente. Drain and set aside.

4. Prepare Vegetables:
In a large skillet over medium heat, add diced bell peppers and cook for PT5M (5 minutes) until slightly softened. Add pimentos, cayenne pepper, green chiles, and jalapeño. Stir and cook for another PT2M (2 minutes).

5. Mix Ingredients:
In a large mixing bowl, combine shredded chicken, cooked spaghetti, sautéed vegetables, cream of mushroom soup, and 1 cup of sharp cheddar cheese. Mix thoroughly. Season to taste with salt and pepper.

6. Assemble Casserole:
Spoon the mixture into a greased 9x13 inch baking dish. Top with remaining 1 cup of sharp cheddar cheese and 1 cup of pepper jack cheese.

7. Bake:
Place the baking dish in the preheated oven and bake for PT25M (25 minutes) until the cheese is melted and bubbly.

8. Serve:
Allow the dish to cool slightly before serving. Garnish with additional sliced jalapeño or fresh herbs if desired.

Total Time

PT1H10M
1 hour 10 minutes

Type of Dish

Dinner

Recipe Yield

Feeds 4 adults

Calories

Total: 2,000 calories

Keywords

Chicken, Spaghetti, Casserole, Cheesy, Bell Peppers, Jalapeño, Green Chiles, Oven-Baked, Dinner, Comfort Food

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