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sam's club smothered chicken in cream gravy

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I went shopping today & had to make something quick for dinner. Purchased a Rotisserie Chicken, added a few fresh veggies, some soup and heavy cream and dinner was ready in less than 45 minutes. Made Red Skin Mashed Potatoes, just scrubbed them and then cut them in cubes, and my strong potato masher did the rest when he got home. Added a veggie from the fridge and dinner was done. I don't have a lot of energy left when I go shopping, so I need to make something that's quick, & this recipe did it for me today. I just made it up adding what I thought would be a good combination. It worked.

(1 rating)
yield 4 or more depending on portion size
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For sam's club smothered chicken in cream gravy

  • 1 lg
    sams club rotisserie chicken fully cooked
  • 2 md
    onions, sliced, halved & rings separated
  • 2 Tbsp
    canola oil
  • 8 oz
    canned sliced mushrooms, drained (can use fresh if available)
  • 2 can
    cream of chicken soup (10 1/2 ounce each)
  • 2 tsp
    coarse black pepper
  • 1 can
    soup can filled with heavy whipping cream
  • 8
    mini sweet peppers, (cut into rings)
  • chopped chive (optional) as garnish

How To Make sam's club smothered chicken in cream gravy

  • 1
    Purchase rotisserie chicken and cut into 8 pieces. Or quarter into 4 if desired.
  • 2
    Slice onions and cut in half, then separate into rings. Cut mini red peppers into rings as well.
  • 3
    Add 2 Tablespoons of canola oil to large skillet, then add the onion rings only. Cook for about 5 minutes, then add the drained mushrooms. Continue to cook over low heat while you cut up the chicken.
  • 4
    Begin with a sharp knife by placing knife between thigh and back portion of breast. Then cut along side until you can safely disjoint leg and thigh from chicken, by bending leg outward, until joint pops. Then cut along bottom portion of leg to separate. Place knife between the center of the leg joint, and sharply press down with knife, you should be able to see where it will separate from the leg. Repeat with other side of chicken.
  • 5
    Now towards the top of the chicken , repeat with sharp knife, sliding along breast, and pulling wing AWAY from chicken until you can safely cut through the cartlidge & separate it from the chicken. Repeat for other sides.
  • 6
    Now with fingers pull BACK PORTION away from breast portion. Take breast portion and align knife down middle of breast bone to separate the 2 portions. Now you should have 8 pieces
  • 7
    Add all 8 pieces to skillet, pushing veggies to side, so pieces lie flat in skillet.
  • 8
    Now add the pepper rings.
  • 9
    Now add both cans of soup to a large measuring cup, then add 1 soup can filled with heavy whipping cream. Then whisk to blend together .
  • 10
    Pour over chicken. Cover with a lid. Allow to heat through completely about 15 minutes. DO NOT LET GRAVY BOIL, JUST SIMMER OVER LOW HEAT.
  • 11
    Remove from heat and serve while still hot over rice or Mashed potatoes or pasta. What ever you choose. Garnish with chopped chive if desired.
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