Chicken Etti
Discover the ultimate comfort food with this rich and creamy Chicken Etti casserole! Perfect for busy weeknights or cozy family gatherings, this Southern-inspired dish combines tender shredded chicken, perfectly cooked spaghetti, and a velvety sauce made with cream of mushroom soup, chicken broth, and melted cheddar cheese. Sautéed onions and green bell peppers add a burst of flavor, while a hint of garlic, paprika, and black pepper brings just the right amount of seasoning. Baked to golden, bubbly perfection in under an hour, this hearty meal is a crowd-pleaser that serves six generously. Easy to prepare and irresistibly delicious, Chicken Etti is the ultimate one-dish dinner you'll want to make again and again.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 8 ounces Spaghetti
- 2 cans Cream of mushroom soup
- 2 cups Cheddar cheese, shredded
- 1.5 cups Chicken broth
- 1 small Onion, diced
- 1 medium Green bell pepper, diced
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 as needed Cooking spray
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with cooking spray.
Place the chicken breasts in a pot of water, bring to a boil, and cook until the chicken is fully cooked and no longer pink in the center, about 15 minutes. Remove the chicken, allow it to cool slightly, and shred using two forks.
While the chicken cooks, bring another pot of salted water to a boil. Cook the spaghetti according to package instructions for al dente texture. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion and green bell pepper, and sauté for 5-7 minutes until softened.
In a large mixing bowl, combine the shredded chicken, cooked spaghetti, sautéed onion and bell pepper, cream of mushroom soup, chicken broth, 1 1/2 cups of the shredded cheddar cheese, salt, black pepper, garlic powder, and paprika. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread it out in an even layer. Sprinkle the remaining 1/2 cup of shredded cheddar cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your comforting Chicken Etti!
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.3 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 360 mg | 28% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 440 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
