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Smothered Chicken and Rice

Smothered Chicken and Rice in a casserole dish
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This casserole-style smothered chicken and rice is a comforting one-dish meal made with browned chicken thighs, creamy mushroom and chicken soup gravy, and baked over a bed of rice.

Ingredients

Scale
  • 4 skin-on bone-in chicken thighs
  • ½ teaspoon mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • ½ cup finely chopped yellow onion
  • 2 garlic cloves, minced
  • Non-stick cooking spray
  • 1 can cream of mushroom soup
  • 1 can condensed cream of chicken soup
  • 2 cups sliced mushrooms
  • 1 cup milk
  • 2 cups uncooked minute brown rice
  • 2 tablespoons dried parsley

Instructions

1. Season the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper on both sides.

2. Preheat the oven to 350°F.

3. Cook the brown rice according to package instructions, using either the microwave or stovetop.

4. Heat one tablespoon of olive oil in a skillet and brown the chicken thighs skin-side down for 4 minutes.

5. Flip and brown the other side of the chicken for another 4 minutes, then transfer to a plate.

6. Add the remaining tablespoon of olive oil to the skillet and sauté the chopped onion and garlic for 3 minutes.

7. Spray a 9 x 13-inch casserole dish with non-stick cooking spray and spread the cooked rice as the bottom layer.

8. Place the browned chicken thighs on top of the rice.

9. In a large bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, and salt and pepper to taste.

10. Pour the soup mixture evenly over the chicken and rice in the casserole dish.

11. Sprinkle dried parsley over the top.

12. Cover the dish with foil and bake for 45 minutes.

13. Remove foil and continue baking uncovered for an additional 20 minutes.

Notes

Make sure the skillet and oil are hot before browning the chicken to achieve a golden, crisp skin.

Always brown the chicken skin-side down first.

Taste the soup mixture before adding extra salt, as the condensed soups are already seasoned.

Serve with buttered green beans, steamed vegetables, or a side salad.

For dessert, a fruit cobbler or a scoop of ice cream complements the dish beautifully.

Nutrition

Find it online: https://paulakitchen.com/smothered-chicken-and-rice/