Ingredients
Scale
- 1 lb (450g) spaghetti or pasta of your choice
- 2 cups cooked and shredded chicken
- 1 can (10.5 oz) cream of mushroom or cream of chicken soup
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 1/2 cup diced bell peppers (optional for extra flavor)
- 2 tbsp olive oil
- 1 tbsp Cajun or Creole seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add diced bell peppers (if using) and sauté until tender. Stir in shredded chicken, Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Cook for a few minutes until fragrant.
- In a mixing bowl, combine the cooked chicken mixture, cream of mushroom soup, and half of the shredded cheese. Mix until smooth and creamy.
- Grease a baking dish and layer the cooked pasta. Spread the chicken mixture evenly over the pasta and sprinkle with remaining cheese.
- Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes until bubbly and golden brown. Garnish with chopped green onions and fresh parsley before serving.
Notes
- Customize spice level by adjusting cayenne pepper according to taste.
- You can substitute shredded chicken with cooked shrimp, turkey, or plant-based proteins for variation.
- For gluten-free options, use gluten-free pasta and check soup ingredients for gluten content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Southern American
- Diet: Contains Dairy
Nutrition
- Serving Size: 1 cup
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 115mg