This casserole is a winner. Not only is it super delicious, but the leftovers are just as good as the day you made it. My husband has had this 3 days in a row and still loves it the same as he did on the first day!
Just make sure that you use a true 9x13 dish when making this. I used a pan that is slightly smaller than 9x13 and it was full to the very top. The was some spillage getting it in and out of the oven and mixing in the noodles. Thankfully I had a baking sheet underneath it to catch any such spills.
Smothered Chicken Casserole
Ingredients:
- 1/2 cup prepared Caesar salad dressing
- 4 boneless skinless chicken breasts
- 4 slices turkey bacon
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 8 ounces mushrooms, sliced
- 3 tablespoons all purpose flour
- 3 cups low sodium chicken broth
- 1 1/2 cups heavy cream
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 cup Swiss cheese, shredded
- 2 cups fresh tomatoes, diced
- 1 pound angel hair pasta
Directions:
- Marinate the chicken breasts with the Caesar dressing for at least 3 hours or up to overnight.
- Preheat oven to 350°F.
- In a skillet over medium high heat cook the bacon until crisp. Cool bacon and crumble. Drain all the fat out of the pan except for 2 tablespoons.
- Remove the chicken from the marinade and cook it in the bacon fat over medium high heat until browned on both sides. Do not completely cook the chicken, just brown both sides.
- Remove the chicken and place it in a 9x13 baking dish.
- Clean out the skillet to remove any stuff left behind by the chicken.
- Add butter to the skillet and melt. Stir in the onions and mushrooms cooking until soft and starting to caramelize, about 5 minutes.
- Stir in the flour with the onions and mushrooms and cook for 1 minute.
- Slowly stir in the chicken broth and heavy cream. Stirring constantly bring to a boil and continue to boil and stir for 2 minutes. Remove from the heat.
- Stir in the pepper, lemon juice and cheese.
- Pour over the chicken in the baking dish and top with the fresh diced tomatoes.
- Bake uncovered for 30 minutes or until the sauce is bubbly and the chicken is completely cooked.
- While the chicken is cooking, cook the pasta according to the directions and drain well.
- When the chicken is done, remove from the baking dish.
- Add the pasta to the sauce in the dish and mix well.
- Return the chicken back to the dish and top with bacon.
Serves: 8
Calories: 711
Total Fat: 34.2g
Saturated: 17.1g
Polyunsaturated: 0.7g
Monounsaturated: 1.2g
Trans: 0g
Cholesterol: 178.8g
Sodium: 684.2mg
Potassium: 166.3mg
Total Carbs: 52.1g
Dietary Fiber: 3.4g
Sugars: 6.6g
Protein: 41.2g
Vitamin A: 25.6%
Vitamin C: 11.3%
Calcium: 17.3%
Iron: 15.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Tasty Kitchen.
Enjoy!!!
