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
Enjoy!
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.
that looks really yummy! and it even looks simple enough for ME to make. I think I’d substitute broccoli for the mushrooms.
This looks really good and easy. Thanks for sharing.
Why, oh why, do I read these recipes before I’ve eaten breakfast?? Between you and Stacy, I’m starving.
Looks delicious, and thanks for sharing!!
Have a lovely day~
Shani
We call this after chruch chicken! We cover ours and bake at a lower temp. When we get home from church we uncover, raise the temp and let brown. Its a great recipe! We double the recipe for our family because everyone loves it the next day too.
I really like your food posts, especially because there are pictures at every step. The food always look delicious!!!
Wow! This recipe sounds great! I always think you do a great job with all the photos. Thank you so much for linking up today and I’ll see you next week!
What a yummy tackle:-)
Looks good!
this looks awesome, def. gonna try this one!! thanks!!
Love this dish! So tasty!!
That looks absolutely delicious. I love recipes for meals that you can make almost entirely in one dish! I’ll have to try that!
That makes me so hungry. All I had for dinner was a tuna fish sandwich. Yummy. I want the smothered chicken and rice! Thanks for sharing. Don’t forget about the TMTT giveaway, next week. I don’t want you to miss out.
Wow, that looks really yummy (and so easy!) I have chicken defrosting in the fridge for tomorrow night and I think I’ll try your recipe! I think my kids will like it!
Looks tasty! I’ll have to try this one out after getting all of the ingredients!
This looks great! I’m working on my August menu this week… this might make the list. Presley does not eat mushrooms, but I guess he can pick them out 😉
This looks SO good! And easy. 🙂
I found this recipe via Menu Plan Monday at I’m an Organizing Junkie. This looks perfect for the 10 lbs of chicken thighs I don’t know what to do with. Plus, I’m pretty sure I have all these ingredients already. Thansk!
I followed Laura’s link from MPM. This sounds great (and easy)! I am going to try it soon. Thanks for sharing.
Can you increase the rice amount to two cups? I also was wondering if you use instant or brown or a mix of both??
Yes you can double the whole recipe if need be, but if you only want more rice, I would add an extra cup of water too. Hope you enjoy the recipe.
Thank you for your help. 🙂
can you use chicken wings instead?
This was very good. I used 3 large chicken thighs down the middle of a casserole dish. Put the rice on each side. I had intended to substitute a cup of white wine for the water, but was out and did not feel like making a trip to the store. I used a jar of mushrooms instead of fresh as I had them on hand. I drained them and used the packing water of the mushrooms as part of my 1 1/2 cups of water.
EZ to make and was a real hit.
Thank you very much!!