Smothered Chicken

This recipe really should have been shared with you all months ago, however, I had misplaced the photos and just found them again a few days ago. Oops! My sister in law made this yummy meal a few months ago and sent me the pics. She said it was a huge hit with her family and packed with flavor. My kind of meal for sure! When I saw the pics, I knew it was a must share recipe! Although I have not made this yet, I definitely will be making it soon!! Thanks Adriana!!



  • 1/2 cup Caesar salad dressing
  • 4 boneless, skinless chicken breasts
  • 4 slices bacon
  • 1 onion, diced
  • 1 cup mushrooms, sliced
  • 3 tbsp. flour
  • 3 tbsp. butter
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tbsp. lemon juice
  • 1 1/2 cups chicken broth
  • 1 1/2 cups white wine
  • 1 1/2 cup milk
  • 1 cup Monterey jack cheese, shredded
  • 2 cups tomatoes, diced
  • 1/4 cup fresh Parsley, minced
  • 1 lb Angel Hair Pasta



  1. Place chicken and Caesar dressing in a Ziploc bag and let chicken marinade for at least 3 hours.
  2. Cook bacon until crisp, remove bacon from pan and keep 2 tbsp. bacon fat.
  3. Heat pan to medium and place marinated chicken in pan with bacon fat. Cook until chicken has some color to it, does not need to be entirely cooked through at this point.
  4. Remove chicken from pan and place in a casserole dish.
  5. Drain fat from pan and add in the butter.
  6. Allow to melt on medium heat.
  7. Once butter melts, add in the onion and mushroom, cook about 5 minutes.
  8. Add in the flour and cook an additional 2-3 minutes.
  9. Stir chicken broth, wine,  and milk into the flour mixture, bring to  a boil and then remove from heat.
  10. Stir in salt, pepper, lemon juice, and Parsley. Pour mixture over chicken in casserole dish.
  11. Top with the cheese and fresh tomatoes. Place casserole dish in preheated oven, 350, for about 20-25 minutes, or until chicken is cooked through and sauce is bubbly.
  12. While chicken is baking, cook pasta until al dente. Drain water.
  13. Remove chicken from oven and stir pasta into the sauce. Top with crumbled bacon and more fresh Parsley. Serve!


Recipe adapted from: Heather Likes Food

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  1. nancy says:

    please tell me where does the Monterey jack cheese go thank you for answering as soon as possible because I am cooking it now and just noticed the missing cheese

  2. Kristin says:

    So sorry for the delayed reply. I just corrected the recipe to include the cheese directions. Thank you for catching that! Hope you enjoyed it!!

  3. nancy says:

    thank you Kristin— I did add the cheese as you said —thank you again –everyone loved it—we are enjoying your website and your recipes–keep them coming and we will continue to enjoy them —thanks again!

  4. Kristin says:

    So glad you enjoyed this!! I will definitely keep the recipes coming, I love sharing my passion for cooking! Hope you have a wonderful day!

  5. Stacy says:

    Made this recipe last night for dinner but because of time constraints, wasn’t able to marinade the chicken so I made the sauce by adding the dressing in with the broth, wine and milk. Turned out fantastical! It’s always good to know that you can tweak a recipe because of time and still have it turn out stellar! We are eating the “lefties” tonight for supper and both Hub and I completely loved it. Will definitely be a repeat recipe in my house! Applause, applause!!! Thanks Girlie!! 😉

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