Recipe Station

Here's everything you need for this savory smothered chicken casserole. You can substitute other vegetables — such as corn or green beans — for the broccoli, and you can also use boneless skinless chicken breasts instead of the chicken thighs.

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Ingredients To Gather:

• 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 frozen broccoli florets, cut into smaller pieces
• 3 slices precooked bacon, crumbled

Directions To Follow:

Start by heating the oven to 350 degrees Fahrenheit and then spraying a 2 1/2-quart casserole with cooking spray. Next, heat oil over medium-high heat in a 10-inch skillet and then add the chicken thighs and season with the garlic salt and with pepper. Cook the chicken for between 8 and 10 minutes or until golden-brown, turning once. The internal temperature should reach at least 165 degrees Fahrenheit and the juice should be clear when you cut into the thickest part of the meat.

Next, cook the pasta and then drain it, and then combine the soup, half-and-half and paprika in a large bowl to make the sauce. Reserve three-fourths of this and then stir in the cooked pasta and the frozen broccoli. Then, add the pasta mixture to the casserole and top with the chicken thighs. Take the reserved sauce and spoon it over the chicken thighs and top with bacon. Bake covered for 20 minutes and then uncover and bake for another 10 to 15 minutes or until the sauce bubbles.

Finished!

Doesn't that sound like one hearty and appetizing main course? We like pairing it with a small dinner salad. What do you think?

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Article & Photo Source: Betty Crocker