Caçarola sulista apimentada de espaguete com frango e queijo

Ingredientes

• 3 cups cooked spaghetti (Feel free to use whole wheat for a healthier option or gluten-free spaghetti.)
• 2 cups cooked, shredded chicken (Rotisserie chicken works perfectly for convenience.)
• 1 cup diced bell peppers (Choose colorful varieties for a festive touch.)
• 1 cup diced onion (Sweet onions bring a gentle flavor.)
• 1 can (10.5 oz) cream of chicken soup (You can make your own if you prefer a homemade meal.)
• 1 cup shredded cheddar cheese (Or use a combination with pepper jack for more heat.)
• 1 cup milk (Substitute with almond milk for a lactose-free version.)
• 1 tablespoon hot sauce (Adjust based on your spice tolerance.)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste Salt and pepper
• Fresh parsley (For garnish, optional.)

Modo de preparo

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to 350°F (175°C).

3. 3

   In a large skillet over medium heat, add olive oil. Sauté diced bell peppers and onions until soft, about 5 minutes.

4. 4

   In a mixing bowl, combine cooked spaghetti, shredded chicken, sautéed veggies, cream of chicken soup, milk, garlic powder, onion powder, hot sauce, and half of the shredded cheese. Stir until well coated.

5. 5

   Add salt and pepper to taste.

6. 6

   Transfer the mixture into a greased 9x13 inch casserole dish and spread evenly.

7. 7

   Sprinkle the remaining cheese evenly over the top.

8. 8

   Bake for 25-30 minutes, or until bubbly and cheese is melted and slightly browned.

9. 9

   Let sit for 5 minutes before serving. Garnish with fresh parsley.