Smothered Chicken and Rice

December 9, 2008

I love this easy night recipe that tastes like it’s been cooking all day.  The rice combines with the onion, mushroom and soup flavor and tastes wonderfully creamy.  The chicken cooks to perfection and the skin gets just the perfect amount of crispiness on top, not that I eat the skin or anything, ha!

For this recipe I used bone in thighs and brown rice.  But you could use any cut of chicken or any kind of rice

Ingredients: 1 4pk bone in chicken thighs, 1 small onion, 1 cup uncooked rice, 1 can cream of mushroom soup, 1 container mushrooms, salt and pepper to taste.


Place the chicken skin up in a large deep pan


salt and pepper both sides


Add 1 cup of uncooked rice to bottom of pan, mix until evenly distributed, be sure the rice gets to the bottom of the pan and not on top of the chicken, otherwise it won’t cook properly.


In a large measuring cup out cream of mushroom, and water


until about 2 1/2 cups of liquid, then pour over rice and chicken


Add mushrooms and slice onions


Bake @ 350 for about 1- 1/2 hours depending on using white or brown rice


Taste to see if rice is done, and look at the beautiful color of the crispy skins, yummmm




Print This RecipeSmothered Chicken and Rice

4-6 pieces of chicken

1 cup uncooked rice

1 small onion

1 package mushrooms

1 can cream of mushroom

1 1/2 cups water

salt and pepper to taste

Salt and pepper chicken, place in deep cooking pan skin side up.  Pour in 1 cup rice into the cooking pan,making sure it doesn’t sit ontop of chicken In a large measuring cup mix soup and water till it reaches the 2 1/2 cups line, pour over rice.  Add chopped onion and mushrooms.  Bake @ 350 for 1-1 1/2 hours.

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