Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken breasts
- 1 tbsp (15ml) olive oil
- 1 tsp (5g) garlic powder
- 1 tsp (5g) onion powder
- ½ tsp (2.5g) smoked paprika
- ½ tsp (2.5g) salt
- ¼ tsp (1.25g) black pepper
- 1 lb (454g) spaghetti
- 1 tbsp (15ml) olive oil (for tossing)
- 1 tbsp (15ml) butter, unsalted
- 1 medium onion, chopped (approx. 1 cup or 150g)
- 2 cloves garlic, minced (approx. 2 tsp or 6g)
- 1 green bell pepper, chopped (approx. 1 cup or 150g)
- 1 (10.75 oz/305g) can condensed cream of chicken soup
- 1 (10 oz/283g) can diced tomatoes and green chilies (Rotel), undrained
- 8 oz (226g) cream cheese, softened
- 1 cup (240ml) milk
- ½ cup (120ml) chicken broth
- 2 tbsp (30ml) your favorite hot sauce (adjust to taste, y'all)
- 1 tsp (5g) dried oregano
- ½ tsp (2.5g) salt (or to taste)
- ¼ tsp (1.25g) black pepper (or to taste)
- 1 cup (113g) shredded cheddar cheese
- ½ cup (56g) shredded Monterey Jack cheese
- ¼ cup (optional) chopped fresh parsley, for garnish
Instructions:
- Season chicken, sear in a skillet until cooked through (internal temp reaches 165°F/74°C), then shred or dice.
- Cook spaghetti according to package directions until al dente. Drain and toss with olive oil.
- Melt butter in a large skillet. Sauté onion and bell pepper until softened. Add garlic and cook until fragrant.
- Stir in cream of chicken soup, diced tomatoes and green chilies, cream cheese, milk, chicken broth, hot sauce, oregano, salt, and pepper. Simmer until smooth and heated through.
- Add the cooked chicken and spaghetti to the sauce. Stir to combine evenly.
- Pour the spaghetti mixture into the prepared baking dish.
- Sprinkle cheddar and Monterey Jack cheese evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish with fresh parsley before serving.
- Let the casserole rest for about 5-10 minutes before serving.