Smothered Chicken Casserole
If you’re looking for a delicious and satisfying dinner idea, I highly recommend trying this incredible recipe for Smothered Chicken Casserole! It’s packed with rich flavors and comforting ingredients, making it the perfect meal for any night of the week.
Smothered Chicken Casserole
If you want a delicious dinner idea this weekend, I highly recommend this Smothered Chicken Casserole recipe from Heather Likes Food.
I made a few minor tweaks based on what I had in my fridge. The original recipe calls for marinating the chicken breasts in Caesar dressing, but since I was out, I swapped it for a creamy Asiago Peppercorn dressing instead.
I also switched up the cheese—Gruyere was the original choice, but I used a mix of mozzarella and smoked white cheddar, which I needed to use up.
Overall, this recipe is super flexible and easy to adapt to whatever you have on hand. Huge thanks to Heather for the recipe!
Ingredients for Smothered Chicken Casserole
- 1/2 C. prepared Caesar salad dressing I used an Asiago dressing
- 4 boneless skinless chicken breasts
- 4 slices bacon
- 8 oz. sliced mushrooms
- 1 C. onion diced
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 tsp kosher salt
- 1/4 tsp pepper
- 2 tbsp fresh lemon juice
- 3 C. chicken broth
- 1 1/2 C. heavy cream
- 1 C. Gruyere cheese grated (I used a mix of Mozzarella and Smoked Cheddar)
- 2 C. fresh tomatoes diced
- 1/4 C. fresh parsley minced
- 1 lb angel hair pasta
How to Make Smothered Chicken Casserole
- Marinate the chicken breasts in Caesar dressing for at least 3 hours, up to overnight.
- Preheat oven to 350-f. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp 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.
- Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.
- Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
- Stir broth and cream into the flour mixture, 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, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
- While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.
SAVE OR PRINT THE RECIPE
Smothered Chicken Casserole
Ingredients
- 1/2 C. prepared caesar salad dressing I used an Asiago dressing
- 4 boneless skinless chicken breasts
- 4 slices bacon
- 8 oz. sliced mushrooms
- 1 C. onion diced
- 3 tbsp all-purpose flour
- 3 tbsp butter
- 1 tsp kosher salt
- 1/4 tsp pepper
- 2 tbsp fresh lemon juice
- 3 C. chicken broth
- 1 1/2 C. heavy cream
- 1 C. Gruyere cheese grated (I used a mix of Mozzarella and Smoked Cheddar)
- 2 C. fresh tomatoes diced
- 1/4 C. fresh parsley minced
- 1 lb angel hair pasta
Instructions
- Marinate the chicken breasts in Caesar dressing for at least 3 hours, up to overnight.
- Preheat oven to 350-f. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp 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.
- Drain off all the bacon fat from the pan and add 3 tbsp of butter. Once melted stir in the onion and mushrooms. Cook until soft and starting to caramelize- 5-7 minutes.
- Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
- Stir broth and cream into the flour mixture, 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, uncovered for 20-25 minutes or until the sauce is bubbly and chicken is cooked through.
- While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.
Nutrition
For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.