Directions
- 1Season chicken thighs with 1/4 cup of blended bell peppers and onions, salt, pepper, smoked paprika, onion powder, garlic powder, and oregano.
- 2Sear chicken thighs in a skillet with grapeseed oil for 4 minutes per side.
- 3Add chicken broth to the skillet, cover, and cook until the internal temperature reaches 165°F.
- 4Remove chicken from the skillet and add roasted garlic and more of the blended peppers and onions.
- 5Add whole milk and cream of chicken soup to the skillet and mix well.
- 6Stir in sour cream, mozzarella, and cheddar cheese.
- 7Add cooked spaghetti noodles and shredded chicken to the sauce and mix thoroughly.
- 8Transfer everything to a baking dish, top with remaining cheese, and bake at 400°F for 5 minutes, or until the cheese melts.
Ingredients
- 2 lbs chicken thighs
- 1 box spaghetti noodles
- 2 cans cream of chicken with herbs
- 2 cups whole milk
- 1 green bell pepper
- 0.5 white onion
- 1 red bell pepper
- 1 cup mozzarella cheese
- 1 cup cheddar cheese
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp oregano
- 4 cloves roasted garlic
- 0.5 cup sour cream
- 1 cup chicken broth
- 2 tbsp grapeseed oil
Equipment
large bowlblenderlarge skilletbaking dish
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