Smothered Chicken Casserole – Recipe Review

This is a recipe review of the Smothered Chicken Casserole recipe from Betty Crocker. It’s an easy and delicious chicken dinner.

Find my recipe review below, or go to the recipe post by clicking here.

This post was originally shared on my EyeLoveKnots blog, and was for the October 2018 Pinterest Challenge Blog Hop, hosted by My Pinterventures.

This recipe is still one of our favorites 3 years later, and I make it for dinner at least once a month. It’s so easy to make, and by doubling the recipe (as outlined below, and not as the original recipe is written), we get 6 servings.

The purpose of this Pinterest Challenge is to motivate all the participants of this hop (and you too) to not just pin, but to make it happen! This month, I chose to make the Smothered Chicken Casserole from Betty Crocker – something I had been wanting to try for dinner for awhile.

I have been a long time subscriber to Betty Crocker, but really haven’t tried a whole lot of the recipes I am sent – though I pin quite a bit…::sighs::… With the push of this Pinterest Challenge, I decided to give the Smothered Chicken Casserole a try for dinner a couple weeks ago, and we loved it! And it was a recipe that I was quite proud of, whereas some of my recipe tries end up not turning out so good.

Serves:

6

Time:

20 Minutes Pre-Cooking + 35 Minutes Baking

Ingredients I Used:

• Oil (or Butter or Pam – whatever you use on a pan for cooking)
• 6 Boneless Skinless Chicken Breasts, or 12 Fillets, 2-ish Pounds
• Garlic Salt
• Pepper
• 12-16 oz of Uncooked Angel Hair Pasta
• 1 Family Size 22.4 oz Can of Condensed Cream Chicken
• 2.5 Cups of Half and Half
• 20 oz of Frozen Broccoli
• Crumbled Bacon
• Smothered Chicken Casserole Recipe from Betty Crocker

You’ll Also Need:

• Pan/Skillet for Cooking Chicken
• 13 x 9 Casserole Dish for Baking
• Utensil for Cooking Chicken and Stirring Pasta
• Measuring Cup
• Aluminum Foil for Baking
• Optional, Measuring Spoons

Ingredient Notes:

CHICKEN: I like to use either Boneless, Skinless Chicken Cutlets, or Fillets. The Cutlets are nice because they are thin, and the fillets are nice because they are small. Both of these options are easy to cook. With the thicker chicken breasts, I am usually feeling too lazy to cut them in half to make them thinner so I always keep these other options on hand.

SPICES: I don’t measure anything out, I just sprinkle it over the chicken. I have even skilled the garlic salt and paprika, and just done a couple teaspoons of garlic in with the chicken when cooking, and the flavor is wonderful. If you want a little more flavor from the chicken, add a little bit of Worchester sauce when cooking.

CONDENSED CREAM CHICKEN: This is found in the soup aisle, and it says exactly this. It’s like chicken noodle soup without the noodles, and thicker.

BACON: I use the crumbled bacon you find in the salad aisle – quick, and easy.

Recipe Notes:

I start my pasta first, and then start the chicken so I can cook them both at the same time.

Before I made this recipe for the first time, I read the reviews, and a lot of them were in the middle range (or lower) for the comments on being bland.

The first time I made it, I did it exactly as the recipe is written minus the Paprika, and we really enjoyed the dish.

I make this dish at least once a month, and change it up a little depending on my mood. I like to use a couple teaspoons of minced garlic in place of the garlic salt and pepper. Adding some worchestire sauce on the chicken when cooking is a nice flavor. I’ve even done Lemon Pepper on the chicken in place of garlic salt and pepper. All great options!

One important thing when cooking meat is to season it after you flip it for the last time during the last few minutes before you take it off the stove/grill. This helps give it better flavor. Aside from this though, cooking is all about personal taste. Everyone likes things seasoned a different way – some like no salt, some like extra salt… Not every recipe is going to be perfect for everyone that way it is, but that’s the beauty of being able to add your own little bit to it.

My photos for this post are from the first time I made the dish, and just did the recipe as written. It gave us 3-4 servings. It’s tough to say because yes there were 4 pieces of chicken, but we felt there wasn’t enough noodles and broccoli for 4 servings.

Now, I always double the recipe as I’ve noted in the ingredients above, and it fills my 9×13 casserole dish to the top, and gives us 6 servings.

5 stars on this recipe from me. Definitely going to be making this one more in the future. It’s quick, easy, doesn’t use a whole lot of ingredients that aren’t already on hand, or part of normal shopping trips, and can be made ahead of time and stuck in the fridge until later. If you do make it ahead, I would recommend leaving out for about half an hour before sticking in the oven, otherwise, you will have to experiment with baking times as it will take longer to bake. Technically, everything is cooked ahead of time, but that’s what I would do.

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Alexandra – Eye Love Knots
Leslie – Once Upon a Time & Happily Ever After
Roseann – This Autoimmune Life • Toni – Girl, Just DIY
Kelley – Simply Inspired Meals • Lauren – Mom Home Guide
Lydia – Lydia’s Flexitarian Kitchen
Susan – Suzer Space • Habiba – Craftify My Love

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