Smothered Chicken Casserole


Pop quiz! What do the following phrases have to do with each other?

Train Wreck, Chicken Old Ladies on a Bus, Chicken Wiggle, Garbage, Slumgillion, and my favorite, Goopy Boobs.=

Any guesses?

Hint…it has to do with food… (duh!)


They’re all names of casseroles! Can you believe it? I mean, I know the phrase “Goopy Boobs” can really conjure up an appetite and all, but still. If you’re interested in knowing what is actually in these casseroles, you’ll have to do a little research because that’s not what this post is about. Sorry Charlie, just thought I’d have a little fun. But, what I do want to do is share a casserole with you that has a real name made with real food, bacon even.

I’m pretty sure that smacking the word smothered at the beginning of any recipe means that it’s going to be good and this chicken casserole is no exception. It’s a creamy pasta casserole with gruyere cheese, fresh tomatoes, mushrooms, caesar marinated chicken breasts and bacon. It’s creamy, flavorful, fresh, and just slightly naughty. If you want to lower the naughtiness factor, evaporated or whole milk will work well as a substitute but using milk with any less fat (2%, etc) could cause it to separate and become grainy. I say live a little and eat a salad! Are you with me?

You’ll need 4 boneless skinless chicken breasts. Place them in a ziplock bag…

Smothered Chicken Casserole

Pour in a 1/2 cup of your favorite caesar salad dressing and mix it around. Cardini’s is by FAR my favorite. Let the chicken marinade for at least 3 hours, up to overnight.

Smothered Chicken Casserole

Once you’re ready to get cooking, fry up 4 pieces of bacon and remove from the pan to drain.

Smothered Chicken Casserole

Pouring off all but about 2 tbsp of the bacon fat from the pan, heat it back up to medium high and brown your marinated chicken.  Just a few minutes on each side will do- you’re not trying to cook the meat all the way through,  just getting some color on it. Remove the chicken from the pan once browned and place in your casserole dish.

Smothered Chicken Casserole

Going back to the same pan you cooked the chicken in, you may now pour out any remaining bacon fat. You do still want all the yummy caramelized bits left at the bottom of the pan so don’t wash it quite yet. Place the pan back on the stove and add a bit of butter. Once the butter is melted add in the onions and mushrooms and let cook until they are softened and starting to caramelize. Stir in some flour and let cook for minute. (Let’s pretend this picture has mushrooms and onions in the pan. I had to saute them separately and stir them in at the end because I’m a dope. Not cool, Heather, not cool.)

Smothered Chicken Casserole

Once the flour has cooked for a minute, stir in the chicken broth and cream and bring to a boil. Remove from the heat and stir in the cheese, salt, pepper, lemon juice, and parsley. Pour the sauce over the chicken in the casserole dish and top with fresh tomatoes.

Smothered Chicken Casserole

Bake at 350° for 20-25 minutes uncovered until the sauce is bubbling and chicken is cooked through. While the chicken is in the oven , cook a pound of angel hair pasta. Remove chicken from the oven and stir in cooked pasta. Top with crumbled bacon and more fresh parsley.

Do you know of any wacky-named casseroles? Do share! It was fun trying to find the ones above.

Smothered Chicken Casserole
Serves: 4 servings
  • ½ C prepared caesar salad 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
  • ¼ tsp pepper
  • 2 tbsp fresh lemon juice
  • 3 C chicken broth
  • 1½ C heavy cream
  • 1 C Gruyere cheese, grated
  • 2 C fresh tomatoes, diced
  • ¼ C fresh parsley, minced
  • 1 lb angel hair pasta
  1. Marinade chicken breasts in caesar dressing for at least 3 hours, up to overnight.
  2. Cook bacon until crisp, remove from pan and drain off all but about 2 tbsp of the fat. Heat pan to medium-high heat.
  3. 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.
  4. 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.
  5. Stir 3 tbsp of flour into the onions and mushrooms and cook for 1 minute.
  6. Stir broth and cream into the flour mixture, bring to boil -constantly stirring- for 2 minutes. Remove from heat.
  7. 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.
  8. While the chicken is baking, cook 1 lb angel hair pasta on the stove-top and drain.
  9. Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.

Smothered Chicken Casserole






  1. Michelle says

    OH my. that’s looks and sounds divine!! can you recommend and different cheese? i don’t have any gruyere on hand, and no plans to head to the store- I have everything else though! would monterey jack work? Or cream cheese?

    • says

      I was going to ask the same thing. So glad to see Monterey Jack would work. I can’t wait to try this. Funny thing, I just saw this dressing in the store yesterday for the first time. Now I’ll have to go back for some!

  2. Tanya says

    Tried this for dinner tonight and even though I didn’t get a chance to marinate the chicken for long it was still amazing! Can’t wait to try it again and marinating the chicken. Thanks!

    • Andrea Myers says

      This was phenominal! My daughter claims this is best meal I’ve ever made. 😉 I also did not have the cheese called for in the original recipe, so I subbed it out for sharp cheddar. I also reduced the broth to 1 can (14 or so ounces in the can) and used 1 cup of milk instead of the heavy cream. Turned out perfect, not too runny, not to thick, perfect! Thank you so much! Will definitely make this again.

  3. Anne says


    I found your recipe on Tasty Kitchen and came over here for some clarification. On Tasty Kitchen, the recipe calls for “4 whole chicken breasts.” That seems like a lot of chicken. Over here, it appears you mean just 4 chicken breast halves. Technically, a “whole chicken breast” is 2 pieces, which makes the Tasty Kitchen recipe call for 8 breast halves. Anyhow, you might want to clarify that over on Tasty Kitchen for those of us who are sticklers for “whole” versus “halves.” :) Can’t wait to make this tomorrow!

  4. Linda says

    Love this recipe and can’t wait to make again. Just a note though. When you use the print feature to get the recipe it does not give the temperature to bake the chicken at. I came back to your website to get the temp. Otherwise fantastic!

  5. Miranda says

    delicious! next time using balsamic for marinade and red peppers instead of mushrooms! really easy to follow!!!!!

  6. says

    I can’t wait to try this recipe. My mouth is watering!!
    Have you ever tried Brianna’s Asiago Caesar dressing? Oh. MY! It’s WONDERFUL. I highly recommend it whether your trying this recipe of just making a quick salad.

    • Heather says

      I’ve never tried it, but you could make the sauce and then add the chicken to it to cook in the crock-pot. Once the chicken is cooked you could then stir in the tomatoes, pasta and pasta. If you try it out let me know how it works!

  7. Suzi says

    This looks delish. I think i will try this tonight!! Hopefully my picky family will like it!! Maybe adding pancetta will help lol

  8. John Gallup says

    Great recipe! I used some white wine to deglaze the onion and mushroom and added chopped green onions at the end.

  9. says

    Just made it. it’s in the oven now. didn’t have heavy cream so used milk it was a nice gravy pored over top angelhair pasta topped with cheese n parsley looked just like your picture!!!thanks I’m saving this one….

  10. Sam says

    I made this a few nights ago and it was DELICIOUS!!!! I didn’t have time to marinate the chicken at long but it still turned out great. It was a bit too runny for my taste but other than that it was perfect. I will reduce the amount of broth used next time. My family is already asking when I am making it again! Thank you so much for sharing your recipes with us.

  11. Claudine says

    Made this tonight with a few modifications based on what I had on hand. Used boneless skinless thighs (8), and also used 1.5 cups of white wine plus 1.5 cups of chicken broth instead of the 3 cups of chicken broth. It was great! My 3 kids really loved it, and we have a ton of leftovers to eat for the weekend. One tip- my sauce came out a little runny at first, but letting it all sit for about ten minutes after mixing in the pasta worked nicely to soak up the sauce. Served it with good crusty bread. Thanks for a great recipe!

    • Kim says

      Is there something can exchange for the mushrooms? I really like the sound of the recipe.. and plan to make it without, but wondering if there is something that can replace them?

      • Heather says

        Sorry for taking to long to respond! You can definitely omit the mushrooms without sacrificing flavor. As far as replacing them, zucchini might be good?

  12. Crystal-Lee says

    I made this tonight for the family. We all thoroughly enjoyed it, even my mother who is hard to please when it comes to food. Thanks!!

  13. Stephanie Bramham says

    This sounds and looks so fabulous I can not wait to prepare it. And I adore Gruyere cheese. I will be anxious to let you know how it comes out. Loving to try different recipes and a host of different spices, it is most unfortunate that I am surrounded for the most part by very boring meat and potato people. This sounds like it would be a hit however.

  14. says

    Heather I made this casserole last night and it was really tasty! You have such a lovely blog with lots of great looking recipes. I plan to try out some more. Keep up the awesome work :)

  15. Jillian says

    Just made this :) I have to say that although this was super delicious, there are a lot of heavy, fatty ingredients involved. I’d suggest looking for lower fat alternatives to the caesar salad dressing and heavy cream, cut down on the cheese and skip the bacon. I’m sure it’ll be just as tasty! :)

    • Heather says

      Yes, there are totally lower-fat options for the recipe. It’s definitely something I only make once in a while, but worth it in my book!

  16. Jamie says

    Amazing! Even my toddler ate it, and she is picky! We have tried three of your recipes over the last 4 days, and we are in love with your site!

  17. Jolene says

    Made this tonight and it was soooooo good! My 9-year-old twins even devoured it, save for removing the bits of tomato which hubby & I gladly took. This one is definitely going to be in the rotation at our house from now on. I actually have a bunch of pasta and sauce leftover. Will just need to add chicken next time. Think I might try it in the Crock-Pot. Gotta love those Crock-Pots!

    • Heather says

      It can be made the night before, but I will say that dishes with cream tend to separate when cooled and reheated. It will still taste good, but might not be as creamy as the day it was made.

  18. Pam says

    I made this tonight. Has a great flavor but there was too much sauce. I think the next time I make this (which I will be doing) I will cut the liquid in half

    • Heather Cheney says

      Glad you liked it! I love having extra sauce for the pasta, but you’ll get great results with half-ing it too!

  19. Judith Tennant says

    This recipe comes highly recommended to me by a number of people so it will be my dinner this evening and tomorrow also. It looks delicious and very easy to prepare and the only “expensive” item in my area was the Gruyere cheese. Our stores only carry tiny blocks for very inflated prices and the larger packages were smoked and I was unsure about interchangeable flavor changes. I can’t wait for dinner and my husband is “hovering” over the preparation and giving it the “sniff” test. I am waiting for him trying to get a spoon into it while it is cooking!

  20. EVE GREGORY says


  21. Caron says

    I know this is a really dumb question but here goes. When I remove the chicken from the marinade, do I pat it dry before I brown it in the skillet? I’m afraid it will steam too much if I just take it straight from marinade to skillet.

  22. Danielle Cross says

    My husband found this recipie and making it now. Cant wait to try it smells yummy.What are the nutrition facts?


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