A fantastic recipe. The only thing I altered was the amount of salt and cayenne, to suit my own tastes. Otherwise, everyone loved it. I served it with brown rice and green beans. **Update: I’ve made this many times, and it’s versatile as far as the vegetables. Today I put a chopped turnip and some mushrooms in it, just to increase its nutritional value. Very tasty.
Really good! I used just over a pound of chicken breasts cut into strips and went light on the salt, but kept everything else the same. For whatever reason, it took me a lot longer to cook than the time said, but it was worth it in the end. However, I think this would be better with mashed potatoes instead of rice.
Excellent! I didn’t have carrots or celery so I used a can of Veg-All. This was so good, even my 2 year old ate it (he doesn’t eat anything!). So creamy and flavorful and the cayenne pepper gave it just the perfect kick. Thanks for this one, it will be a regular!
Totally FANTASTIC! The only change I made was to reduce the onions to 1 cup. My family loved it!My 7 yr. old came back twice for more rice, chicken & carrots (she loves carrots). This will definately be a recipe we will use often!
Chicken was very tender. I served with mashed potatoes for a easy hearty meal. I did add additional seasonings to taste.
This is absolutely great. Tried it a couple of weeks ago and been thinking about it ever since so I’ll make again tonight. Easy to make and so flavorful.
I was excited to try this recipe. I chopped the onions, celery, and carrots in the food oster. I seasoned the chicken with my usual seasoning…being salt, pepper, garlic powder, parsley, and season all I also use the same seasoning in the flour. Because I like a lot of garlic I put about six cloves of chopped garlic and omitted the caynne pepper due to little ones. Everyone loved it and are ready for left overs. My side dishes were asparagas and ranch style beans. It was just an awesome meal. REAL rich!!!!
Enjoy this creamy chicken casserole baked with chicken thighs, broccoli and angel hair pasta. The bacon sprinkled on top adds to the “yum” factor!
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
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.
Serving Size: 1 Serving
Total Fat 26g
Saturated Fat 10g
Total Carbohydrate 49g
Dietary Fiber 4g