You can learn how to make smothered chicken with cream of chicken soup on this post. I have cooked smothered chicken before, I dont have a recipe for it, so I had to research a bit to find out how to cook it and how to make the creamy chicken soup.
Chicken & Cream of Chicken Soup is one of my long-time favorites. And why not? It can’t get any easier than that to make.
Smothered Chicken With Rice
This is definitely one of my favorite recipes to prepare for my family! Everyone loves it, and it’s so easy to throw together!
***Disclaimer – 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!
SERVES6-8
PREP TIME15 Min
COOK TIME1 Hr 15 Min
Ingredients For Smothered Chicken With Rice
- 6-8 smchicken thighs
- 2 Tbspolive oil
- 3 tspminced garlic
- 3 cancream of mushroom soup
- 2 cfresh sliced mushrooms
- 1 1/2 cmilk
- 3 cinstant white or brown rice (prepared)
- salt
- fresh ground pepper
- garlic powder
How To Make Smothered Chicken With Rice
- 1Preheat oven to 350F.
- 2Prepare rice according to package, enough to cover the entire bottom of a deep 9×13 glass baking dish (3 servings).
- 3In the meantime, in a large skillet heat enough Olive Oil to cover the bottom..coat chicken thighs on both sides with Olive oil as well. Use desired amounts of salt, pepper and garlic powder to flavor.
- 4When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sauté in the oil for about 1 min, then add Chicken..skin down in the pan.
- 5Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself).
- 6While chicken is cooking, prepare Cream of Mushroom soup by adding 2-3 cans to a bowl, 1 1/2 cups milk, salt/pepper to taste , garlic powder, 1 tsp minced garlic and finally sliced fresh mushrooms.
- 7With a paper towel, brush a small amount of Olive oil around the bottom and sides of the baking dish…add rice and spread out to cover the bottom..add chicken to the baking dish on top of the rice and pour sauce mixture over all.
- 8Cover with foil and cook for about 45-50 minutes…uncover, and cook for an additional 20 minutes.
- 9I like to make fresh rolls with it..sometimes I’ll make my own from scratch, and sometimes I’ll buy that Rhodes frozen white roll dough and let it rise all day… A fresh roll with butter really just completes the dish!
- 10Serves 4-8 depending on the household appetite!
Creamy Southern Smothered Chicken
Start by putting a layer of rice down in a 9×13-inch dish…
You know those dishes that are just comforting? You know, the ones that are warm and bubbly, filling, taste amazing and just make you feel good? Well we’ve got one of those for you today. Southern smothered chicken. That’s right, this is a good ol’ fashioned chicken and rice recipe, but this one’s been reinvented a bit to have maximum flavor. Trust us, you’ll love it. Using condensed soup as the base of what makes our chicken “smothered chicken,” we added plenty more seasoning to make sure that we ended up with a nice, round depth of flavor, then layered our chicken thighs – so, so flavorful and amazing in this recipe – over a bed of rice, topping it with this sauce.
Everything bakes together to absolute perfection and you’re left with a dinner that everyone will love, that you can turn to anytime. While you’re welcome to use any condensed soup you like (mushroom would be really good too), we like using the cream of cheddar and cream of herbed chicken to bring extra cheesiness and more herby goodness to the dish. Cooking the chicken like this, smothered in a thick and creamy sauce, means your chicken is moist and cooked perfectly every time, plus all the juices and flavors drip down into the rice, so you’ve got an amazing side dish basically baked into your main course. Win-win!
Southern Smothered Chicken
Serves 6-8
50 minutes
INGREDIENTS
- 6-8 chicken thighs (boneless, preferred)
- 2 (10.75 oz.) cans condensed cream of cheddar soup
- 1 (10.75 oz.) can condensed cream of herbed chicken
- 3 cups cooked white or brown rice
- 1 1/2 cups milk (whole or 2%)
- 1 cup sharp cheddar cheese, grated
- 5 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
- kosher salt and freshly ground pepper, to taste
- bacon bits, garnish, optional
Get Ingredients
PREPARATION
- Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
- In a large bowl, combine cheddar and herbed chicken soups and whole milk and whisk until combined, then whisk in garlic, onion powder, paprika and red pepper flakes. Optional: stir in cheddar cheese if you don’t want to top the casserole with it later.
- Spread cooked rice out on the bottom of greased baking dish, then top with chicken thighs. Season liberally with salt and pepper.
- Pour soup mixture over chicken and rice, making sure everything is evenly coated, then top with cheddar cheese (if you didn’t already stir it into sauce) or bacon bits, if using.
- Place baking dish in oven and bake for 45-50 minutes, or until chicken is cooked through.
- Remove from oven and serve hot.
Easy Smothered Chicken
Hey y’all! We sure have been having a stint of BEAUTIFUL weather here in the South! In the 70s nearly every day for the past several weeks. Things are budding out, bulbs are coming up, it’s really starting to seem like spring.
To take advantage of the beautiful weather, we spent last Sunday out on my Dad’s land. It was a big day because it was the first time I was able to take my little guy fishing, cooking hot dogs over an open fire, riding on a 4-wheeler, and learning to shoot his Red Ryder BB gun!
We squeezed a bunch of firsts into this one! He had a blast, and we had a blast. So nice to get outdoors with family and soak up the sun. I hope you all are able to do start doing that soon!
When we got in Sunday afternoon, we all were tired, but HUNGRY. So I whipped up one of my family favs, Smothered Chicken. I’m not sure what it is about Smothered Chicken that makes people come ‘a runnin’, but it does.
And the best part about this recipe is that it’s one of those quick and easy oh-no-I-don’t-know-what-I’m-cooking-for-supper meals. I put this together and had it on the table in less than an hour. Yummy!
Ya’ll enjoy!