Ingredients:
1 pound boneless, skinless chicken breasts
8 ounces spaghetti
1 cup diced onion
1 cup diced bell pepper
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese (divided)
1 cup chicken broth
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp dried thyme
Instructions:Cook the Chicken
Place chicken breasts in a pot, cover with water, and bring to a boil.
Cook for 15–20 minutes, or until no longer pink inside.
Remove, cool slightly, then shred or cut into bite-sized pieces.
Cook the Spaghetti
In a large pot of salted boiling water, cook spaghetti until al dente (slightly firm).
Drain well and set aside.
Prepare the Sauce
In a skillet, heat a little oil over medium heat.
Sauté onion, bell pepper, and garlic until softened (about 5 minutes).
Stir in the cream of mushroom soup, cream of chicken soup, chicken broth, salt, pepper, paprika, and thyme.
Mix well until smooth and creamy.
Assemble the Bake
Preheat oven to 350°F (175°C).
In a large bowl, combine shredded chicken, cooked spaghetti, sauce mixture, and 1 cup of cheddar cheese.
Stir until everything is evenly coated.
Bake
Transfer mixture into a greased 9×13-inch baking dish.
Sprinkle the remaining 1 cup of cheddar cheese on top.
Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden on top.
Serve & Enjoy
Let rest for 5 minutes before serving.
Pair with garlic bread or a fresh salad for a complete meal.