The Pioneer Woman Tasty Kitchen
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Smothered Chicken Casserole

4.67 Mitt(s) 6 Rating(s)6 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 56 votes, average: 4.67 out of 5

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Level: Easy

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Description

Chicken, ceasar dressing, bacon, mushrooms, cheese. Nothing wrong here.

Ingredients

  • ½ cups Prepared Caesar Salad Dressing
  • 4 whole Boneless Skinless Chicken Breasts Halves
  • 4 whole Bacon
  • 3 Tablespoons Butter
  • 1 whole Onion, Diced
  • 8 ounces, weight Mushrooms, Sliced
  • 3 Tablespoons Flour
  • 3 cups Chicken Broth
  • 1-½ cup Heavy Cream
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Pepper
  • 2 Tablespoons Fresh Lemon Juice
  • 1 cup Gruyere Cheese, Grated
  • ¼ cups Fresh Parsley, Minced, Plus More For Garnish
  • 2 cups Fresh Tomatoes, Diced
  • 1 pound Angel Hair Pasta

Preparation

Marinate chicken breasts in caesar dressing for at least 3 hours, up to 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 a 9×13″ casserole dish.

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

Stir flour into the onions and mushrooms and cook for 1 minute. Stir broth and cream into the flour mixture and bring to boil, constantly stirring, for 2 minutes. Remove from heat.

Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish. Top with fresh tomatoes and bake at 350°F, uncovered, for 30 minutes or until the sauce is bubbly and chicken is cooked through.

While the chicken is baking, cook angel hair pasta to al dente on the stovetop and drain.

Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

3 Comments

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Kiva A. on 9.22.2012

Thanks for the recipe Heather! Just tried it! It was great! Although I put my own creole-cajun spin on it!

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Kerry Daugherty on 9.21.2012

Do you have another recommendation for the cheese. I know my guys wouldn’t like it, but what would be a close second? Other than that for my picky eaters, this looks yummy.

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Krysten Schwartz on 9.21.2012

Oh my WORD this looks amazing.

6 Reviews

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nhsweetcherry on 5.15.2014

Absolutely delicious!! It does make a lot of sauce, but if you use a spaghetti server, you can scoop out all the yummy stuff onto the chicken. I would also recommend having all the different parts of the recipe prepped ahead of time so that you can just toss them in when you need them. I made this for my family tonight, and everyone loved it!

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Jess on 2.1.2013

Delicious! I do agree with a previous reviewer that this makes too much sauce, though. I reduced the recipe by one third based on her review, and I still wound up with too much. The flavors are great though – it tastes really special!

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wens965 on 11.6.2012

Made this last night for dinner for my family. It was delicious and everyone loved it! Will definately be making this again. Thanks for sharing!

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Amber on 10.12.2012

I made this last night and even though I cut the recipe in half it made a ton of food. The pasta in the sauce was good, but the chicken seemed kind of bland. I think if I make it again I’d tweak the recipe a bit – maybe use sliced chicken that’s been grilled with some garlic salt for more flavor.

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Megan on 9.25.2012

Yummy!!

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