Smothered Chicken and Rice Recipe
A comforting and hearty Smothered Chicken and Rice casserole featuring tender skin-on bone-in chicken thighs seasoned with mustard powder, paprika, and onion powder, baked over a bed of brown rice and smothered in a creamy mushroom and chicken soup sauce with sautéed onions, garlic, and mushrooms. This easy oven-baked dish combines savory flavors and simple ingredients for a fulfilling family meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 4 skin-on bone-in chicken thighs
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Salt and pepper to taste
For Sautéing
- 2 tablespoons olive oil, divided
- ½ cup finely chopped yellow onion
- 2 garlic cloves, minced
Casserole and Sauce
- Non-stick cooking spray
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 2 cups sliced mushrooms
- 1 cup milk
- 2 cups uncooked minute brown rice
- Salt and pepper to taste
- 2 tablespoons dry parsley
Instructions
- Season the Chicken: Pat the chicken thighs dry and evenly season both sides with mustard powder, paprika, onion powder, salt, and pepper. This creates a flavorful base for the dish.
- Cook the Brown Rice: Prepare the brown rice as per package instructions, either by microwaving or stovetop cooking. Set aside once fully cooked to use as the casserole base.
- Brown the Chicken: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Place the chicken thighs skin side down and brown for 4 minutes, then flip and brown the other side for another 4 minutes. Transfer the browned chicken to a plate.
- Sauté Onion and Garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the finely chopped yellow onion and minced garlic for about 3 minutes until softened and fragrant.
- Prepare the Casserole Dish: Spray the bottom of a 9 x 13-inch casserole dish with non-stick cooking spray. Spread the cooked brown rice evenly as the bottom layer.
- Arrange Chicken and Prepare Sauce: Place the browned chicken thighs on top of the rice layer in the casserole dish. In a large mixing bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper. Mix well to create a creamy sauce.
- Assemble and Bake: Pour the creamy mushroom and chicken soup mixture evenly over the chicken and rice. Sprinkle 2 tablespoons of dry parsley on top for garnish. Cover the dish with foil and bake in the preheated oven at 350°F (175°C) for 45 minutes.
- Finish Baking Uncovered: Remove the foil and continue baking uncovered for an additional 20 minutes until the chicken is thoroughly cooked, the sauce is bubbly, and the top is slightly golden.
Notes
- Using skin-on, bone-in thighs adds moisture and flavor to the dish.
- Minute brown rice is used for quicker cooking but regular brown rice can be used; adjust cooking time accordingly.
- If preferred, you can substitute mushrooms with your favorite veggies.
- Make sure to not overcook the chicken before baking to keep it tender.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
Keywords: Smothered chicken, chicken and rice casserole, creamy chicken, baked chicken thighs, comfort food
Find it online: https://servedbynora.com/smothered-chicken-and-rice-recipe/
