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smothered chicken with rice

(7 ratings)
GourmetMommy avatar
Blue Ribbon Recipe by
Megan Flores
@GourmetMommy
Chicago, IL

This is definitely one of my favorite recipes to prepare for my family! Everyone loves it, and it's so easy to throw together. I 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 just completes the dish!

Blue Ribbon Recipe

This smothered chicken with rice elevates the classic chicken and rice casserole recipe. The rice is mixed with creamy soup that has big chunks of fresh mushrooms and a hint of garlic. When the chicken thighs are baked in the rice and sauce, it becomes tender and juicy and the skin slightly crisps up. It's a wonderful chicken dinner.

— The Test Kitchen @kitchencrew
(7 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For smothered chicken with rice

  • 3 c
    instant white or brown rice (prepared)
  • olive oil
  • salt
  • fresh ground pepper
  • 6-8
    chicken thighs
  • 3 tsp
    minced garlic, divided
  • 3 can
    cream of mushroom soup (10.5 oz each)
  • 1 1/2 c
    milk
  • garlic powder
  • 2 c
    fresh sliced mushrooms

How To Make smothered chicken with rice

  • Prepare the rice.
    1
    Preheat oven to 350 degrees F. Prepare rice according to the package. You'll need 3 servings; enough to cover the entire bottom of a deep 9x13 glass baking dish.
  • Coat chicken thighs with olive oil and season.
    2
    In 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.
  • Add garlic to a skillet and brown the chicken.
    3
    When the olive oil is hot, turn the heat down to medium to medium-high. Add 2 tsp minced garlic to the oil. Let the garlic saute for about 1 minute. Then, add chicken skin side down to the pan. Brown for 15 minutes on each side until the chicken is golden brown (this locks the flavor into the chicken itself).
  • Add cream of mushroom soup, milk, salt/pepper, and garlic powder to a bowl.
    4
    While the 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, and garlic powder. Whisk together.
  • Fold in remaining minced garlic and sliced fresh mushrooms.
    5
    Fold in remaining 1 tsp minced garlic and sliced fresh mushrooms.
  • Brush a small amount of olive oil around the bottom and sides of the baking dish.
    6
    With a paper towel, brush a small amount of olive oil around the bottom and sides of the baking dish.
  • Spread the cooked rice on the bottom of the baking dish.
    7
    Spread the cooked rice on the bottom of the baking dish.
  • Place the browned chicken on top of the rice.
    8
    Place the browned chicken on top of the rice.
  • Pour the soup mixture over the chicken.
    9
    Pour the soup mixture over the chicken.
  • Cover with foil and bake.
    10
    Cover with foil. Cook for about 45-50 minutes. Uncover and cook for an additional 20 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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