This is an excellent fall dish that you can add any number of medicinal and magical herbs and spices to make it your own!
Servings: 4
1 Serving = 570 Calories
Prep Time: 30 Min
Cook Time: 30-35 Min
1 Tbsp oil
4 Boneless skinless chicken thighs
½ Tsp garlic salt
Salt and pepper to taste
6 Oz of uncooked angel hair pasta
1 Can condensed cream of chicken soup
1 ¼ Cups half and half
2 Cups frozen broccoli florets chopped
3 Slices precooked bacon, crumbled
Heat the 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. Cook the 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. 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.
I no longer remember where I first got this recipe. If anyone recognizes it, please let me know so I can credit the original creator!
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