Best Smothered Chicken And Rice Recipes

SMOTHERED CHICKEN WITH GRAVY AND RICE

Steps:

• Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
• Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
• Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
• Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
• ENJOY!

SMOTHERED CAJUN CHICKEN W/ RICE AND VEGGIES

Steps:

• 1. heat skillet up then add small amount of olive oil, add chopped onions while it is cooking add seasoning to chicken, then add chicken to skillet. you should have a frying sound.
• 2. cook chicken til it golden brown on each side. now to remind you chicken being smothered like this doesnt brown as if it is being fried. it has a soft looking brown color. cooking about 15 minutes on each side. then add water covering over the chicken. let it cook for 35 minutes with the lid on it. checking it and stirring it making sure it doesn't stick to the bottom. when u know its done the chicken starts to fall apart. then let simmer til ready to eat.
• 3. i always cook rice with this its the best. i use brown rice but you can use white. i am sure most of you know how to cook rice in rice pot. i would cook about 2 cups for 6 people. i always add about 2 teaspoons of olive oil for rice not to stick to bottom.
• 4. while rice is cooking. you can cook veggies for 6 people. after all is down. set down together at table and eat and enjoy.

SMOTHERED CHICKEN AND RICE

Steps:

• Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
• Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
• Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
• Spoon rice onto serving plate; top with chicken, sauce and bacon.

GRANDMA OMA'S SMOTHERED CHICKEN AND RICE

Steps:

• Cut up chicken and season with salt and pepper. Add garlic, pepper, seasoning salt, and paprika to 2 cups of flour and stir. Dredge chicken in seasoned flour then fry in hot oil until golden brown. Drain on a rack. Pour off oil from pan, reserving approximately 4 tbs. Add 4 Tbs. plain flour to oil and make a roux. When roux is browned, stir in water and milk. Cook 5 minutes on medium high. Return fried chicken to gravy and simmer with a lid on until gravy is thick (approximately 15 minutes). Serve with steamed rice with a side of fresh green beans.

SMOTHERED CHICKEN AND RICE

Steps:

• 1. Pan fry chicken breast in a small amount of oil. I salted the breasts a little, only on one side though. Do not cook all the way through, you will finish the cooking when it simmers in your soup mixture.
• 2. While chicken is cooking, mix soup, cream cheese, milk, garlic, salt and pepper, stir well.
• 3. When chicken is done (but not done all the way through) remove from pan and drain oil. Place chicken back in pan and pour soup mixture over the chicken, cover and simmer (however long is needed to cook the chicken through).
• 4. I took my oil (and added a little bit more) and roasted some brussels sprouts in it with some garlic and "Slap Ya Mama" seasoning... just thought I'd throw that in there... :)
• 5. And of course your rice should have already been cooking so when the chicken is ready you can plate the rice, shred your chicken and put your shredded chicken and gravy over your rice. This was a HUGE hit with my family. Sorry, I forgot to take a pic!