Smothered Chicken and Rice
A comforting dish featuring tender chicken thighs smothered in creamy sauce over fluffy brown rice.
Ingredients
Main Ingredients
- 4 thighs skin-on, bone-in chicken
- 0.5 teaspoon mustard powder
- 0.5 teaspoon paprika
- 0.5 teaspoon onion powder
- 2 tablespoons olive oil
- 0.5 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 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 dry parsley
Instructions
- Preheat your oven to 350°F (175°C). Season both sides of the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper.
- Cook the brown rice according to package instructions, either in the microwave or on the stovetop.
- In a medium-sized skillet, heat 1 tablespoon of olive oil. Brown the chicken thighs for 4 minutes on each side and transfer to a plate.
- Add the remaining olive oil to the skillet and sauté the chopped onion and minced garlic for 3 minutes.
- Spray a casserole dish with non-stick cooking spray and spread the cooked rice as the bottom layer.
- Place the browned chicken thighs on top of the rice.
- In a bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper. Pour this over the chicken and rice, then sprinkle with parsley.
- Cover the dish and bake for 45 minutes, then uncover and bake for an additional 20 minutes.
Notes
For added flavor, consider topping the casserole with shredded cheese during the last 10 minutes of baking.