Ingredients
1
tablespoon oil
4
boneless skinless chicken thighs
1/2
teaspoon garlic salt
1/4
teaspoon pepper
6
oz uncooked angel hair pasta
1
can (10 3/4 oz) condensed cream of chicken soup
1 1/4
cups half-and-half
1/2
teaspoon smoked paprika
2
cups frozen broccoli florets, cut into smaller pieces
3
slices precooked bacon, crumbled
Preparation
Heat oven to 350°F. Spray 2 1/2-quart casserole with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Add chicken thighs; sprinkle with garlic salt and pepper. Cook chicken 8 to 10 minutes, turning once, until golden brown and juice of chicken is clear when thickest part is cut (at least 165°F).
Cook pasta as directed on package; drain. In large bowl, mix soup, half-and-half and paprika; reserve 3/4 cup sauce. Stir in cooked pasta and frozen broccoli.
Place pasta mixture in casserole; top with chicken thighs. Spoon reserved sauce over chicken thighs. Top with bacon. Cover and bake 20 minutes; uncover and bake 10 to 15 minutes or until sauce bubbles.
