Ingredients
Scale
- 3 cups cooked and shredded chicken
- 12 ounces spaghetti noodles
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside. Shred the cooked chicken.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté 3-4 minutes until fragrant.
- Add diced tomatoes with green chilies to the skillet. Stir in smoked paprika, cayenne pepper, oregano, salt, and pepper. Simmer for 5 minutes.
- Combine cooked pasta, shredded chicken, and spicy tomato mixture in a large bowl. Mix thoroughly.
- Transfer the mixture to a greased baking dish. Sprinkle shredded cheeses evenly over the top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until bubbly and golden.
Notes
- You can adjust the amount of cayenne pepper to control the spice level.
- Store leftovers in an airtight container for up to 3 days; reheat in the microwave or oven.
- For a creamier casserole, stir in some shredded mozzarella or a splash of cream before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg