Megan Hampton Recipe

Smothered Chicken with Rice

By Megan Hampton GourmetMommy


Rating:
Serves:
6-8
Prep Time:
Cook Time:
Comments:

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!

Ingredients

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

Directions Step-By-Step

1
Preheat oven to 350

Prepare rice according to package..enough to cover the entire bottom of a deep 9x13 glass baking dish (3 servings)..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. When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sautee in the oil for about 1 min, then add Chicken..skin down in the pan. Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself). While 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. With 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. Cover with foil and cook for about 45-50 minutes...uncover, and cook for an additional 20 minutes.

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 really just completes the dish!

Serves 4-8 depending on the household appetite!

Enjoy!

About this Recipe

Other Tags: Quick & Easy, For Kids

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28 Comments

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Vanessa Womack vwomack
Mar 13, 2015
I made this a couple of nights ago and the kids and I loved it. Since they aren't just crazy about mushrooms, I used one can cream of mushroom soup and 2 cans cream of chicken . Probably a lot of different combos of cooking soups would be good, but this first try was great!
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Jan 15, 2015 - Leanne D. shared this recipe with discussion group: THE KITCHEN KATERERS.
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Susan Bishop thebish
Aug 12, 2014
Making it tonight!!!
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Sharon Lewis scorpdelght
May 8, 2014
I think this shall be my mother's day meal for myself this weekend, since I will be eating alone. I will add a pot string beans for the side dish. I can't wait to try it! Thanks,
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Chelsea McGee Msslim
Apr 18, 2014
Would the rice be mushy since you're precooking it then cooking it for 40-50 n in oven?