Smothered Chicken Casserole

Photo by Donna T.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    tablespoon oil

  • 4

    boneless skinless chicken thighs

  • 1/2

    teaspoon garlic salt

  • 1/4

    teaspoon pepper

  • 6

    oz uncooked angel hair pasta

  • 1

    can (10 3/4 oz) condensed cream of chicken soup

  • 1 1/4

    cups half-and-half

  • 1/2

    teaspoon smoked paprika

  • 2

    cups Green Giant™ Steamers™ frozen broccoli florets, cut into smaller pieces

  • 3

    slices precooked bacon, crumbled

Directions

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°) 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. 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.

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