Smothered Chicken Casserole

When I saw this recipe I was hells yeah! And then I saw the angel hair pasta. Bryan hate angel hair pasta.
And then I realized I was going to Mumika’s. Mumikas is the place where I test the food Bryan probably wouldn’t want to eat. She’s my first guinea pig.

Then I saw the cream and laughed. Another pasta recipe that is cream based. I’m on a roll here.

I like the thought behind this recipe. Mushrooms, onions, BACON, tomatoes, pasta, cheese, chicken. There’s no way it could come out wrong.

I know there’s a lot of ingredients, but they are pure ingredients. No white wine vinegar or champagne vinaigrette or whatever.

Smothered Chicken Casserole

1/2 cup caesar salad dressing (vinaigrette)
4 chicken breasts
4 slices bacon, crumbled
8 oz mushrooms, sliced
1 cup onion, diced
3 tablespoon flour
3 tablespoon butter
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoon fresh lemon juice
3 cups chicken broth
1 cup heavy cream
1 1/2 cup Gruyere cheese, grated
2 cups fresh tomatoes, diced
1 pound angel hair pasta


Marinade chicken breasts in Caesar dressing for at least 3 hours or overnight.

Cook bacon until crisp, remove from pan and drain off all but about 2 tablespoons of the fat. Heat pan to medium-high heat.

Remove chicken from marinade and cook in bacon fat until well browned. You don’t have to cook the chicken through, just get some color on it. Remove chicken from pan and place in casserole dish. Make sure it is a big and deep dish for later.

Drain off all the bacon fat from the pan and add 3 tablespoons of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.

Stir 3 tablespoons of flour into the onions and mushrooms. Evenly coat the mushrooms and onion. Cook for 1 minute.

Stir broth and cream into the flour mixture, bring to boil for 2 minutes. Stir frequently. Remove from heat.

Stir in salt, pepper, lemon juice, and cheese, and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.

While the chicken is baking, cook the angel hair pasta on the stove-top and drain.

Remove chicken from the oven. Put chicken on a plate and stir pasta into the sauce. Place chicken onto the pasta and serve topped with crumbled bacon.

Makes 10. Calories: 534, Carbohydrates: 43 grams, Sugar: 2 grams, Fiber: 3 grams, Protein: 36 grams.

This may have a ton of ingredients, but it comes across nice and light. Everything compliments each other. The cheese with the mushrooms, the bacon with the tangy marinated chicken.

The best part is it’s oven baked.

Although while D was watching me cook the chicken and place a half cooked chicken in the casserole dish, he winced. I knew what he was thinking so I told him that the recipe told me to do this and that it would be baked in the oven for at least 20 minutes. Basically your browning it in the bacon fat to seal in the natural flavor and juices of the chicken before you put it in the oven.

One big thing – make sure you get a huge casserole dish. If not, you will not be able to mix the pasta in the sauce.


One thought on “Smothered Chicken Casserole

  1. Pingback: Boef A La Bourguignonne – Beef In Burgundy | RecipeReminiscing

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