This recipe adopts the casserole style of a smothered chicken dish. Only more simple with almost none of the work for you. Cream of chicken soup and mushroom cream are used to make the gravy, so you won’t have to prepare it from scratch. What makes it a smothered chicken rice recipe is that it’s cooked on top of a layer of rice.
What Is Smothered Chicken?
In a smothered chicken breast recipe, browning your chicken breasts is a crucial step, then dissolving the cooking juices with cream or liquid to make your gravy, where you then place your chicken breasts until soft.
This recipe uses cream of chicken soup and cream of mushroom to make the gravy. Let stew in your oven with the rice, and that’s what makes it a casserole.
Other amazing rice and chicken casserole recipes I would recommend are Salsa Chicken Rice Casserole, Easy Chicken and Rice Casserole 1 and 2.
How To Make Smothered Chicken and Rice?
1. Season your chicken thighs first using salt, pepper, paprika, mustard powder, and paprika.
2. Turn on your oven to 350 F. Following the packaging instructions, cook your rice on the stove or in the microwave.
3. Drizzle a tablespoon of olive oil in an iron skillet and heat it up, place your chicken thighs on both sides. for 4 minutes each, to brown. Then set aside on a plate.
4. In the same frying pan, sear your chopped garlic and onion in the leftover olive oil for 3 minutes.
5. Grease a 9 x 13 inch casserole with nonstick spray, and layer your rice on the bottom. Transfer your browned chicken on top.
6. Combine your seared garlic and onion with cream of mushroom soup, sliced mushrooms, condensed cream of chicken soup, salt, and pepper in a bowl.
7. Drizzle the sauce over your rice and chicken, then pepper some dried parsley on top.
8. Wrap the casserole with foil and let it cook for about 45 minutes. Uncover the foil then bake for 20 minutes.
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What To Serve with Smothered Chicken?
The classic side dish for smothered chicken is buttered green beans, however, I prefer to have it with buttery steamed veggies on the side. You can also start your meal off with The Best Broccoli Cheese Soup, then side your smothered chicken with Easy Brussels Sprouts Casserole.
Accompanied with a salad of your choosing is good too. Ice cream or fruit cobbler are both good options for dessert.
Cooking Tips
- Make sure your frying pan and oil are very hot before you try to brown your chicken because they won’t brown otherwise.
- Always put your chicken down on the skin side when browning it.
- Taste before mixing in the salt because it might not need much since the cream of chicken soup is already salty.
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Smothered Chicken and Rice
This recipe adopts the casserole style of a smothered chicken dish. Only more simple with almost none of the work for you. Cream of chicken soup and mushroom cream are used to make the gravy, so you won't have to prepare it from scratch.
Ingredients
- ½ teaspoon of mustard powder
- ½ teaspoon of paprika
- ½ teaspoon of onion powder
- Salt and pepper to your liking
- 2 separated tablespoons of olive oil
- ½ cup of minced yellow onion
- 2 chopped garlic cloves
- Non stick cooking spray
- 1 can of cream of mushroom soup
- 1 can of condensed cream of chicken soup
- 2 cups of mushroom cut into slices
- 1 cup of milk
- 2 cups of uncooked brown rice
- Salt and pepper to your liking
- 2 tablespoons of dry parsley
Instructions
- On both sides of your chicken, season using salt, pepper, paprika, mustard powder, and paprika.Turn on your oven to 350 F.
- Following the packaging instructions, cook your rice on the stove or in the microwave.
- Drizzle a tablespoon of olive oil in an iron skillet and heat it up, place your chicken thighs on both sides. for 4 minutes each, to brown. Then set aside on a plate. In the same frying pan, sear your chopped garlic and onion in the leftover olive oil for 3 minutes.
- Grease a 9 x 13 inch casserole with nonstick spray, and layer your rice on the bottom.
- Transfer your browned chicken on top.
- Combine your seared garlic and onion with cream of mushroom soup, sliced mushrooms, condensed cream of chicken soup, salt, and pepper in a bowl. Drizzle the sauce over your rice and chicken, then pepper some dried parsley on top. Wrap the casserole with foil and let it cook for about 45 minutes. Remove the foil then bake for 20 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 646Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 17mgSodium: 1282mgCarbohydrates: 98gFiber: 6gSugar: 11gProtein: 17g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.