4.6/5
(27 Votes)
Ingredients
- 1 1
- tablespoon oil
- 4 4
- boneless skinless chicken thighs
- 1/2 1/2
- teaspoon garlic salt
- 1/4 1/4
- teaspoon pepper
- 6 6
- oz uncooked angel hair pasta
- 1 1
- can (10 3/4 oz) condensed cream of chicken soup
- 1 1/4 1 1/4
- cups half-and-half
- 1/2 1/2
- teaspoon smoked paprika
- 2 2
- cups Green Giant™ Steamers™ frozen broccoli florets, cut into smaller pieces
- 3 3
- slices precooked bacon, crumbled
Preparation
Step 1
Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
2 Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
3 Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.