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.
Preheat oven to 350F.
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.
While chicken is cooking, cook pasta according to package directions; drain.
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.
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.
Bake covered for 20 minutes, uncover and continue cooking until mixture is bubbly about 10 – 15 minutes longer.