Smothered Chicken And Rice Recipe

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Smothered Chicken and Rice

Staci Ojeda


Looking for something different to do with chicken for supper tonight and this is what I came up with.. I've never seen a recipe for this but I'm pretty sure there's one out there somewhere.. it was too simple to not already exist.. I just haven't seen it. So for me this was my creation but for some of you this might be a variation on something you've already been doing. My family loved it, they think I'm a cooking genius.. I wish.

★★★★★ 2 votes
depends on how much chicken you use


chicken breast halves, skinless and boneless
1 can(s)
cream of mushroom soup (full fat, low fat, reduced sodium, your choice)
1/2 pkg
low fat cream cheese (or not, if you prefer the fat)
garlic powder, to taste
sea salt, to taste (i didn't use much at all)
pepper, to taste
1/2 can(s)
milk, 1% (or whatever you prefer)
rice, cooked (however much you need)


1Pan fry chicken breast in a small amount of oil. I salted the breasts a little, only on one side though. Do not cook all the way through, you will finish the cooking when it simmers in your soup mixture.
2While chicken is cooking, mix soup, cream cheese, milk, garlic, salt and pepper, stir well.
3When chicken is done (but not done all the way through) remove from pan and drain oil. Place chicken back in pan and pour soup mixture over the chicken, cover and simmer (however long is needed to cook the chicken through).
4I took my oil (and added a little bit more) and roasted some brussels sprouts in it with some garlic and "Slap Ya Mama" seasoning... just thought I'd throw that in there... :)
5And of course your rice should have already been cooking so when the chicken is ready you can plate the rice, shred your chicken and put your shredded chicken and gravy over your rice. This was a HUGE hit with my family. Sorry, I forgot to take a pic!

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy
Hashtags: #mushroom, #Cream, #rice, #cheese