Smothered Chicken Casserole



  • 1 tablespoon oil
  • 4 boneless skinless chicken thighs
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 6 ounces uncooked thin spaghetti
  • 1 can condensed cream of chicken soup (10 3/4 ounces)
  • 1 1/4 cups half-and-half
  • 1/2 teaspoon smoked paprika
  • 2 cups frozen or fresh broccoli florets (cut into smaller pieces)
  • 3 slices cooked bacon (crispy) if you want to save some time purchase the precooked.


  1. Preheat oven to 350F.
  2. Season chicken with pepper and garlic salt. In a large skillet over medium-high using the oil cook chicken on both sides until nicely browned and juices run clear; set aside on a plate.
  3. While chicken is cooking, cook pasta according to package directions; drain.
  4. In a large bowl mix together the soup, half-and-half, smoked paprika until thoroughly combined; reserve a ¾ cup of the sauce and then fold in the spaghetti and broccoli.
  5. Lightly spray a 2 ½ quart casserole dish with cooking spray and layer the spaghetti mixture over the bottom. Arrange the chicken thighs on top and spoon the reserved sauce over the chicken; sprinkle the bacon over the top.
  6. Bake covered for 20 minutes, uncover and continue cooking until mixture is bubbly about 10 – 15 minutes longer.
  7. Serve Hot
  8. Adapted from Betty Crocker