Smothered Chicken Casserole is just the kind of comfort food you might need on a day when the world seems upside down. You can try different vegetables, such as cut green beans, corn, or thawed and drained frozen spinach. If desired, substitute boneless skinless chicken breasts for the chicken thighs. More importantly, add conversation to the meal tonight. Devices off, hearts open.

Smothered Chicken Casserole
Yield: 4-6 servings

1 tablespoon oil
4 boneless skinless chicken thighs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
6 ounces uncooked angel hair pasta
1 (10 3/4-ounce) 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 cooked bacon, crumbled

1. Heat oven to 350F. 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.
SOURCE: General Mills Co. and BettyCrocker.com

Click here to visit Heather’s Florida Kitchen.

 

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