Creamy Smothered Chicken and Rice Recipe
Ingredients:
• 3-4 chicken thighs (boneless, skinless)
• 3/4 cup long-grain white rice
• 2 cans cream of mushroom soup
• 1 cup sliced mushrooms
• 1 1/2 cups chopped broccoli florets
• 1/2 cup milk
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp garlic powder
• Optional: Cayenne pepper or red pepper flakes
Preparation Steps:
1. Prepare the Dish
• Preheat oven to 375°F
• Spray an 8×8 or 11×7 inch baking dish with non-stick cooking spray
2. Create the Sauce
• In a large bowl, mix uncooked rice, cream of mushroom soup, milk, chicken broth
• Add salt, pepper, garlic powder, sliced mushrooms, and broccoli florets
• Stir ingredients until well combined
3. Prepare the Chicken
• Season chicken thighs with salt and pepper
• Heat olive oil in a skillet
• Lightly brown chicken on both sides
4. Assemble the Casserole
• Pour part of the rice and soup mixture into the bottom of the baking dish
• Place browned chicken thighs on top
• Pour remaining sauce over chicken
• Ensure rice grains are tucked into the liquid
5. Baking
• Cover with foil
• Bake for 50 minutes
• Uncover and bake additional 5-10 minutes
• Chicken should reach internal temperature of 165°F
• Let rest 5 minutes before serving
Serving Suggestions:
• Garnish with fresh parsley
• Serve with a side salad
• Perfect for a comforting family dinner
Pro Tips:
• Use low-sodium soup for less salt
• Can substitute broccoli with asparagus
• Add cayenne for extra heat if desired