Skinny Smothered Chicken Casserole

• Meat

  • 2 slices Bacon, cooked
  • 4 Chicken breasts (1 1/4 lb, boneless skinless
  • 2 tsp Montreal chicken grill seasoning

• Produce

  • 1/2 tsp Thyme, dried leaves

• Canned Goods

  • 1 can Cream of chicken soup, reduced fat condensed

• Pasta & Grains

  • 6 oz Angel hair pasta

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tsp Oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Milk

• Other

  • 2 cups Cascadian farm™ frozen organic broccoli florets

Found on bettycrocker.com

Description

Ingredients

• 6 oz uncooked angel hair pasta
• 4 boneless skinless chicken breasts (1 1/4 lb)
• 2 teaspoons Montreal chicken grill seasoning
• 1 teaspoon oil
• 1 can (10 3/4 oz) reduced fat condensed cream of chicken soup
• 1/2 cup milk
• 1 tablespoon butter, melted
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
• 2 slices chopped cooked bacon

Directions

• 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook pasta as directed on package; drain.
• 2 Meanwhile, rub chicken breasts with grill seasoning.
• 3 In 10-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 9 to 11 minutes, turning once, until deep brown on both sides (chicken will not be cooked all the way through).
• 4 In large bowl, mix soup, milk, melted butter, thyme, paprika and salt; reserve 1/2 cup sauce. Stir in cooked pasta and frozen broccoli.
• 5 Place pasta mixture in baking dish; top with chicken. Spoon reserved sauce over chicken. Cover; bake 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Uncover; let stand 5 minutes. Top with bacon.

Nutrition