Smothered Chicken And Rice Recipe

Tender chicken smothered in creamy sauce, served over fluffy rice, creating a comforting and flavorful one-pot meal perfect for family dinners.

Ingredients

• 1 1/2 – 2 lbs chicken tenderloins
• 6 slices of bacon
• 2 family size bags of Success Rice
• 1 can cream of chicken soup
• 1 1/4 cup milk
• 1 medium red onion
• 3/4 cup cheddar cheese
• 1/2 cup Monterey Jack cheese
• 6 TBSP butter
• 4 tsp minced garlic
• 2 tsp Lawry’s Seasoned Salt
• 1 tsp onion powder
• 1 tsp garlic pepper
• 1 tsp dried minced onion
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the Oven and Prepare Your Casserole Dish
   Get your oven nice and toasty by setting it to 375°F (190°C). While it's warming up, grab a 9×13 inch casserole dish and give it a light coating of grease. This will ensure nothing sticks and makes for an easy clean-up later.

2. Step 2: Cook the Bacon
   Toss those bacon pieces into a large skillet and let them sizzle away until they’re crispy. Once done, transfer them onto a paper towel to drain off any excess grease. Keep that delicious bacon grease in the skillet – it’s liquid gold!

3. Step 3: Sauté Chicken in Bacon Bliss
   With the bacon grease still in the skillet, add 2 tablespoons of butter and 2 teaspoons of minced garlic. Lay your chicken tenderloins in there, giving them a generous sprinkle of seasoned salt, garlic pepper, and onion powder. Cook each side for about 2-3 minutes until they turn a lovely golden hue. If you’ve got more chicken than space, do this in batches. Once cooked, set the chicken aside.

4. Step 4: Soften the Onions
   Add the remaining butter to that aromatic skillet and throw in your sliced onions. Let them cook until they’re nice and soft, soaking up all those flavors left in the pan.

5. Step 5: Layer the Ingredients in the Casserole
   Take your cooked rice and spread it evenly across the bottom of the greased casserole dish. Arrange the chicken tenderloins over the rice. Then, drape the sautéed onions on top of the chicken. It’s all about the layers of flavor here.

6. Step 6: Mix and Pour the Soup Mixture
   In a mixing bowl, combine the cream of chicken soup, milk, the remaining 2 teaspoons of minced garlic, 1 teaspoon of dried minced onion, and a pinch of salt and pepper. Stir until smooth. Pour this mixture evenly over the chicken and rice in your casserole dish.

7. Step 7: Bake to Perfection
   Slide the casserole into your preheated oven and let it bake for about 20 minutes. This time allows the flavors to meld beautifully and everything to heat through.

8. Step 8: Add the Finishing Touches
   Pull the casserole out of the oven, sprinkle those crispy bacon bits across the top, and generously scatter both cheddar and Monterey Jack cheeses. Return it to the oven for an additional 5 to 10 minutes. Your cue to take it out is when the cheese is melted and bubbly, inviting you to dig in.

Notes

Whipping up smothered chicken and rice should be a breeze, but sometimes a few hiccups can sneak in. One common slip-up is skipping the bacon drain. Forgetting to pat the bacon dry on a paper towel can lead to a greasy casserole. Remember, crispy bacon is the goal here!

Another pitfall is under-seasoning. With spices like garlic pepper and seasoned salt, you should taste as you go. This small step ensures each bite is as flavorful as the last.

Lastly, uneven layering might trip you up. When placing your chicken and onions over the rice, make sure they’re spread evenly. This prevents some parts from being too dry or too soupy. Happy cooking!